Shelly's Recipe

PUMPKIN CRUNCH CREAM PIE

Category: Pies - Cream and Custard

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

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.