For a change of pace this season, try a version of pumpkin pie that requires no baking. Simply fill a graham cracker crust with a light pumpkin cream. Chocolate chips and almonds add flavor and crunch.
1. Pour milk into mixing bowl. Add pie filling mix.
2. Beat with wire whisk until well blended, 1 minute. Mixture will be thin. Let stand 5 minutes.
3. Blend in pumpkin, spice, almonds, chops and 2 cups of the whipped topping. Spoon into pie crust.
4. Chill at least 4 hours. Just before serving, spread with remaining whipped topping. Garnish with chocolate curls.
READER'S DIGEST
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
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