Chocolate Chip Pumpkin Pudding Pie
No bake, creamy and irresistible this Chocolate Chip Pumpkin Pudding Pie is a twist on your classic pumpkin pie that is absolutely to die for!
Servings: 8 people
- 3/4 cup milk
- 1 3.4 oz instant vanilla pudding
- 2/3 cup mini chocolate chips
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 8 oz container whipped topping, divided
- 1 9 " graham cracker crust
In bowl whisk together your milk and pudding until smooth and thick.
Folding your chocolate chips, pumpkin and pumpkin pie spice until combined.
Fold in 2 cups of your whipped topping until smooth.
Spread into prepared pie crust and refrigerate for about 3 hours until set.
Remove from refrigerator and spread remaining whipped topping over the top of pie and then shave some chocolate over the top for garnish or sprinkle with additional mini chocolate chips if desired.
Calories: 1160kcal | Carbohydrates: 149g | Protein: 12g | Fat: 57g | Saturated Fat: 13g | Cholesterol: 4mg | Sodium: 1022mg | Potassium: 301mg | Fiber: 4g | Sugar: 49g | Vitamin A: 2455IU | Vitamin C: 0.7mg | Calcium: 110mg | Iron: 6mg