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Pumpkin Chocolate Chip Cream Pie





Ingredients:
| 9-inch Graham Cracker Crust |
| 3/4 Cup 2% Milk |
| 3.4 oz Package Instant Vanilla Pudding |
| 2/3 Cup Mini Semi-Sweet Chocolate Chips |
| 1/2 Cup Canned Pumpkin (real pumpkin, not pie filling) |
| 3/4 Tsp Pumpkin Pie Spice |
| 8 oz Container Cool Whip, thawed |
| Chocolate Chunks, for topping |
Directions:
- Add the milk and pudding to a large bowl and whisk for 2 minutes. Let sit for an additional 2 minutes.
- Add the chocolate chips, canned pumpkin, and pumpkin pie spice and gently stir to combine.
- Fold in 2 cups of the Cool Whip.
- Pour into the crust and spread into an even layer. Refrigerate for at least 4 hours or until set.
- Spread the remaining Cool Whip over the top and sprinkle with chocolate chunks.
- Slice, serve, and enjoy!
| Course: | Dessert, Treat |
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