Pumpkin Chip Cream Pie

Ingredients

• 3/4 cup cold 2% milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 2/3 cup miniature semisweet chocolate chips
• 1/2 cup canned pumpkin
• 3/4 teaspoon pumpkin pie spice
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 1 graham cracker crust (9 inches)
• Slivered almonds and chocolate curls, optional

Directions

• In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set.
• Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired. Yield: 8 servings.