Ingredients Jump to Instructions ↓

  1. 3/4 cup milk

  2. 1 (3 1/2-ounce) package instant vanilla pudding mix

  3. 1/2 cup canned or fresh pumpkin puree

  4. 3/4 teaspoon pumpkin pie spice

  5. 2/3 cup chopped almonds

  6. 2/3 cup semisweet chocolate chips

  7. 1 (8-ounce) container frozen non-dairy whipped topping, thawed

  8. 1 (9-inch) graham cracker pie crust

Instructions Jump to Ingredients ↑

  1. In mixing bowl, combine cold milk and pudding mix. Blend for 1 minute. Let stand for 5 minutes then completely blend in canned pumpkin and pumpkin pie spice. Add chopped almonds, semisweet chocolate chips, and half the whipped topping. Reserve the remaining topping. Pour into a graham cracker pie crust.

  2. Chill for 4 hours, before serving top with the remaining whipped topping.


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