Pumpkin Crunch Cream Pie

By ukiahgal67

Ingredients

• 3/4 cup cold milk
• 1 (4-serving size) package instant vanilla pudding and pie filling mix
• 1 (8-ounce) container frozen whipped topping, thawed, divided
• 1/2 cup slivered almonds
• 1/2 cup semisweet chocolate chips
• 1/2 cup canned 100% pure pumpkin (not pie filling)
• 3/4 teaspoon pumpkin pie spice
• 1 (9-inch) prepared graham cracker pie crust (see Note)
• Chocolate shavings for garnish
• Pumpkin candies for garnish

Preparation

Step 1

In a large bowl, combine milk and pudding mix.
Beat with a wire whisk until thickened, about 1 minute.
Refrigerate 5 minutes.

Stir in 2 cups whipped topping, the almonds, chocolate chips, pumpkin, and pumpkin pie spice.
Spoon mixture into pie crust.
Cover and refrigerate at least 4 hours.

Garnish pie with dollops of remaining whipped topping, the chocolate shavings, and pumpkin candies.