Are you ready for a pumpkin pie like no other? Oh, this pie is so light and dreamy. With a delicious pumpkin filling full of mini chocolate chips nestled in a graham cracker crust and topped with cream.....it couldn't be more perfect! No baking required, so it comes together in a snap and will be ready to dig into after just a few hours in the refrigerator. One of our all-time favorite pies for sure!
Pumpkin Dream Pie
1 1/4 cups gluten free graham cracker crumbs
3 tablespoons brown sugar
5 tablespoons butter, melted and cooled
3/4 cup cold milk
1 (3.4 oz.) package instant vanilla pudding mix
2/3 cup miniature semisweet chocolate chips
1/2 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
1 (8 oz.) carton frozen whipped topping, thawed and divided
Extra miniature chocolate chips for topping
Combine the graham cracker crumbs, brown sugar, and butter. Press into a 9-inch pie dish. Place in the refrigerator. In a mixing bowl, whisk together the milk and pudding mix. Add the chocolate chips, canned pumpkin, and pumpkin pie spice. Fold in 2 cups of the whipped topping. Spread into the crust. Refrigerate for an hour, then spread remaining whipped topping on top and sprinkle with some mini chocolate chips. Keep refrigerated until serving.
Gather your ingredients. You will need gluten free graham cracker crumbs (we love Kinnikinnick), brown sugar, butter, milk, instant vanilla pudding mix, canned pumpkin, pumpkin pie spice, miniature chocolate chips, and frozen whipped topping.
For the crust, combine 1 1/4 cups graham cracker crumbs, 3 tablespoons brown sugar, and 5 tablespoons melted butter that has cooled.
Press the crust into a 9-inch pie dish.
Place in the refrigerator while preparing the filling.
In a mixing bowl, whisk together 1 (3.4 oz.) box instant vanilla pudding mix with 3/4 cup cold milk. Add 2/3 cup miniature chocolate chips, 1/2 cup canned pumpkin.......
...... and 3/4 teaspoon pumpkin pie spice. Stir to combine. Fold in 2 cups of the thawed whipped topping until smooth and combined.
Spread the filling into the crust. Refrigerate for at least 1 hour.
Top with remaining whipped topping.
Sprinkle with a few more miniature chocolate chips if desired. Why wouldn't you want more chocolate? Keep the pie refrigerated until serving.
Your family and friends will love you for making this light and dreamy pie! Not too rich or heavy, it is just the perfect amount of pumpkin with chocolate chips (a great combo in my book) and a crust everyone will love!
Recipe Source: Recipe adapted from a recipe at Taste of Home