Pumpkin Chocolate Chip Cream Pie

I love pumpkin but not pumpkin pie. It is about the only thing pumpkin that I just can’t eat. It’s a texture thing for me. So, I am always on the look out for a pie recipe that involves pumpkin but is not the traditional pumpkin pie.

This creamy pumpkin chocolate chip cream pie version was perfect and right up my alley. I made it with a graham cracker crust, but you could easily change it out for a traditional crust or oreo crust. I love the crunchy mini chocolate chips scattered through out the creamy filling.

Pumpkin Chocolate Chip Cream Pie

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Ingredients

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• 3/4 cup cold milk
• 1 (3.4 oz) pkg. instant valilla pudding mix
• 1/2 cup canned pumpkin
• 2 cups frozen whipped topping, thawed
• 3/4 tsp pumpkin pie spice
• 2/3 cup miniature semi-sweet chocolate chips
• 1 prepared graham cracker crust
• whipped cream, optional
• additional mini chocolate chips, optional

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Instructions

1. In a bowl, beat the milk and pudding together with a hand mixer for 2 minutes.
2. Mix in the pumpkin and pumpkin pie spice.
3. Then fold in the whipped topping and chocolate chips.
4. Spread mixture into crust and refrigerate for at least 4 hours before serving.
5. Garnish pie with whipped cream and mini chocolate chips if desired. Serves 8.

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Recipe adapted from Taste of Home.