Pumpkin Chip Cream Pie

Pumpkin chip cream pie - easy and delicious

I always get so excited when I use leftover bits and pieces to make something. I had a pie crust that needed to be used, a half opened box of vanilla pudding, a box of pumpkin pudding that was expired, half a package of mini chocolate chips and a can of pumpkin that was expired. I found this recipe and modified it to fit what I had. This is REALLY pumpkin-y!

We couldn't wait to eat the pumpkin chip cream pie, so this is a little soft

Pumpkin Chip Cream Pie
based on this recipe

Ingredients

1 cup to 1 1/4 cup cold milk (I used skim)
1/2 package (3.4 ounces) instant vanilla pudding mix*
1 package  (3.4 ounces)  instant pumpkin spice 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 (I used Cool Whip Free)
1 pie crust (9 inches) (graham is traditional for pudding pies - I used a dough one. Just precook it!)
Slivered almonds and chocolate curls, optional
*you can use one package or either vanilla or pumpkin spice pudding mix. Just decrease the amount of milk to 3/4 cups

Directions

In a large bowl, whisk milk and pudding mixes 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. Tastes better the next day!
Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.
Yield: 8 servings.

On the TOH Web site, people said that they froze it. I froze a piece, and it did taste great - but it took a long time to thaw.