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Mr. Food’S Pumpkin Crunch Cream Pie

Mr. Food's Pumpkin Crunch Cream Pie recipe image
This delightful no-bake Pumpkin Crunch Cream Pie is the perfect autumn dessert for when you want all the flavors of pumpkin pie without turning on the oven. The filling is incredibly smooth and rich, made by combining instant vanilla pudding, canned pumpkin, and whipped topping. What sets this pie apart is the delightful texture contrast provided by slivered almonds and semisweet chocolate chips folded into the creamy mixture. It&# 226;ÂÂs easy to assemble, requires minimal ingredients, and is sure to be a hit at family gatherings or holiday meals. Serve chilled for the best texture.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 18.9
Dietary: Gluten-free
Description
This delightful no-bake Pumpkin Crunch Cream Pie is the perfect autumn dessert for when you want all the flavors of pumpkin pie without turning on the oven. The filling is incredibly smooth and rich, made by combining instant vanilla pudding, canned pumpkin, and whipped topping. What sets this pie apart is the delightful texture contrast provided by slivered almonds and semisweet chocolate chips folded into the creamy mixture. It&# 226;ÂÂs easy to assemble, requires minimal ingredients, and is sure to be a hit at family gatherings or holiday meals. Serve chilled for the best texture.
Ingredients
  • 3/4 cup Cold milk
  • 1 Package (4-serving size)
  • 1 Package Instant vanilla pudding and pie filling
  • 1/2 cup Canned solid-pack pumpkin
  • 3/4 tsp Pumpkin pie spice
  • 2/3 cup Slivered almonds
  • 2/3 cup Semisweet chocolate chips
  • 8 oz Frozen whipped topping, thawed, divided
  • 1 Prepared 9-inch graham cracker pie crust
Directions
  1. 1
    Pour the cold milk into a large mixing bowl.
  2. 2
    Add the instant vanilla pudding mix to the milk.
  3. 3
    Beat with a wire whisk until well blended and smooth, about 1 minute.
  4. 4
    Let the mixture stand for 5 minutes to thicken.
  5. 5
    Gently fold in the canned pumpkin, pumpkin pie spice, slivered almonds, chocolate chips, and 2 cups of the thawed whipped topping.
  6. 6
    Spoon the pumpkin mixture into the prepared graham cracker pie crust.
  7. 7
    Top with the remaining 2 cups of whipped topping.
  8. 8
    Refrigerate for at least 1 hour before serving to allow the filling to set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 18.9kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.3g2%
Cholesterol 0.9mg1%
Sodium 18.0mg1%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.0g0%
Sugars 2.2g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make sure to use solid-pack pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.

For best results, chill the pie for several hours or overnight to allow the flavors to meld and the texture to firm up.

You can substitute pecans or walnuts for the slivered almonds if preferred.

Store any leftovers in the refrigerator, covered, for up to 3 days.

Keywords: pumpkin pie, no bake, dessert, fall recipe, autumn, pudding, whipped cream, graham cracker crust, chocolate chips, almonds, easy dessert, holiday treat, quick pie, vegetarian, pumpkin spice, creamy, crunchy
Read it online: https://www.chefs-mate.com/recipe/mr-foods-pumpkin-crunch-cream-pie/