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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This creamy pie is perfect for any autumn celebration. A store-bought graham cracker crust makes it such a cinch to whip up. Ingredients:
3/4 cup cold 2% milk |
1 package (3.4 ounces) instant vanilla pudding mix |
2/3 cup miniature semisweet chocolate chips |
1/2 cup canned pumpkin |
3/4 teaspoon pumpkin pie spice |
1 carton (8 ounces) frozen whipped topping, thawed, divided |
1 graham cracker crust (9 inches) |
slivered almonds and chocolate curls, optional |
Directions:
1. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set.
2. Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired. Yield: 8 servings.
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