Ingredients

The following ingredients have 8 Servings
  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons melted butter
  • ½ teaspoon cinnamon
  • 15 ounces canned pumpkin
  • 8 ounces Cool Whip (divided)
  • 1 5 ounce package instant vanilla pudding
  • 1 cup evaporated milk
  • 4 ounces cream cheese (room temperature)
  • 2/3 cup mini chocolate chips
  • 1 tablespoon pumpkin pie spice
  • chocolate shavings (see note)

Instruction

  • Preheat oven to 375 degrees.
  • To make the crust, stir together the graham cracker crumbs, sugar, butter, and cinnamon until the cracker crumbs are moist.
  • Press mixture firmly into a 9 inch pie plate to form the crust.
  • Bake for 7 minutes. Cool completely.
  • Once the pie crust has cooled, make the filling by adding the pumpkin, 2 cups of Cool Whip, vanilla pudding, evaporated milk, cream cheese, chocolate chips, and pumpkin spice to a large mixing bowl.
  • Beat with an electric mixer until smooth and creamy.
  • Spoon the filling into the pie crust and refrigerate for 2 hours.
  • Spread the remaining Cool Whip over the top of the pie.
  • Sprinkle with extra chocolate chips or chocolate shavings, if desired.