3/4 c Cold milk
1 pk (4-serving) vanilla instant
-pudding and pie filling
1/2 c Solid-pack pumpkin
3/4 ts Pumpkin pie spice
2/3 c Chopped almonds
2/3 c Semi-sweet chocolate chips
1 ct (8-oz) Cool Whip; thawed
1 Graham cracker pie crust
Chocolate curls (optional)
For a change of pace this season, try a version of pumpkin pie that
requires no baking. Simply fill a graham cracker crust with a light pumpkin
cream. Chocolate chips and almonds add flavor and crunch.
1. Pour milk into mixing bowl. Add pie filling mix.
2. Beat with wire whisk until well blended, 1 minute. Mixture will be
thin. Let stand 5 minutes.
3. Blend in pumpkin, spice, almonds, chops and 2 cups of the whipped
topping. Spoon into pie crust.
4. Chill at least 4 hours. Just before serving, spread with remaining
whipped topping. Garnish with chocolate curls.
READER’S DIGEST
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
8 Servings