Mama’s Kitchen – A Recipe for Pumpkin Crunch Cream Pie

Baking recipes
Baking recipes


Fall is here for most folks in the upper areas of the good old US of A. Here in southern California we are waiting for the nippier days. Things are cooling down at night and the early AM hours have a little chill to them. During the day, though, we are still in the 70s. Not bragging. Just stating the fact that fall isn’t quite here yet. That doesn’t mean we can’t add pumpkin to our recipes. Pumpkin is a good source of Vitamin A. In my kitchen we are making a traditional treat for dessert. I got this recipe from my mother when she served it for the first time many years ago for Thanksgiving. It is not a traditional pumpkin pie, but Whoa, Nelly! it’s a yummy and simple alternative. Here we go:


¾ cups cold milk
½ cup solid pack pumpkin
1 pkg. (4 serving size) instant vanilla pudding
2/3 cups slivered almonds
1 ¼ teaspoons pumpkin pie spice
2/3 cups semi-sweet mini chocolate chips
3 ½ cups (8 oz. tub) of Cool Whip topping – thawed
1 graham cracker ready – made crust

Pour milk into mixing bowl. Pour instant vanilla pudding mix into bowl. Beat with a wire whisk until well blended, about 1 minute. Do not use a beater or electric mixer. Let the mix stand for five minutes.

Blend into the mix the pumpkin, the pie spice, almonds, chocolate chips and 2 cups of the Cool Whip. Spoon mix into the crust and chill for 4 hours. Slice the pie and just before serving put a dollop of Cool Whip on each slice. Enjoy!

(Just a small disclaimer. I do not work for the Birds Eye Company, makers of Cool Whip, nor do I own stock in their company. My mom used Cool Whip so that is what she wrote it in the recipe. If Cool Whip happens to be on sale when I am making the pie I’ll buy it. Otherwise I use the store brand and there is no difference in the outcome.)

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