Home 10 ingredients or less Pumpkin Chocolate Chip Cream Pie

Pumpkin Chocolate Chip Cream Pie

by Laura

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 | realmomkitchen.com

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Pumpkin Chocolate Chip Cream Pie | realmomkitchen.com

Pumpkin Chocolate Chip Cream Pie


  • 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


  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.

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1 comment

Teresa November 6, 2014 - 7:51 pm

This looks so wonderful. I bet it tasted fantastic.


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