Serves: 8
Total Calories: 311
1. In medium bowl beat milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin.
2. Fold in 2 cups of whipped topping, almonds and chocolate morsels. Spread in crust.
3. Refrigerate at least 4 hours or until set. Spread remaining whipped topping over top. Garnish as desired. Store in refrigerator.
*NOTE: May substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon cloves in place of pumpkin pie spice.
**NOTE: To toast almonds, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
This Pumpkin Chocolate Crunch Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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