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Pumpkin Crunch Cream Pie

Featured in the Honolulu Star-Advertiser on October 30, 2019.

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Ingredients:

Pumpkin Crunch Cream Pie

Crust:

  • 1 1/3 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup butter, melted

Filling:

  • 3/4 cup cold milk
  • 1 (3.4 ounce) package instant vanilla pudding and pie filling mix
  • 1 (8-ounce) container frozen whipped topping, thawed, divided
  • 1/2 cup slivered almonds
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup canned 100% pure pumpkin (not pie filling)
  • 3/4 teaspoon pumpkin pie spice
  • Chocolate shavings for garnish

Directions:

Crust:

  1. In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon; add butter, then mix well.
  2. Press mixture firmly into bottom and up sides of a 9-inch pie plate.
  3. Chill in refrigerator at least 1 hour before filling.

Filling:

  1. In a large bowl, combine milk and pudding mix.
  2. Beat with a wire whisk until thickened, about 1 minute.
  3. Refrigerate 5 minutes.
  4. Stir in 2 cups whipped topping, almonds, chocolate chips, pumpkin, and pumpkin pie spice.
  5. Spoon mixture into pie crust.
  6. Cover and refrigerate at least 4 hours.
  7. Garnish pie with dollops of remaining whipped topping, and chocolate shavings.

Serves 6.

Approximate Nutrient Analysis per serving (not including chocolate shavings):
580 calories, 37 g fat, 22 g saturated fat, 45 mg cholesterol, 500 mg sodium, 61 g carbohydrate, 3 g fiber, 47 g sugar, 6 g protein

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