Ingredients: 3/4 cup milk 1 (3 1/2-ounce) package instant vanilla pudding mix 1/2 cup canned or fresh pumpkin puree 3/4 teaspoon pumpkin pie spice 2/3 cup chopped almonds 2/3 cup semisweet chocolate chips 1 (8-ounce) container frozen non-dairy whipped topping, thawed 1 (9-inch) graham cracker pie crust

Recipe Info Category: Pies & Cakes Rating: 2 Contributor: Jazlyn Wiley

In mixing bowl, combine cold milk and pudding mix. Blend for 1 minute. Let stand for 5 minutes then completely blend in canned pumpkin and pumpkin pie spice.

Add chopped almonds, semi-sweet chocolate chips, and half the whipped topping. Reserve the remaining topping. Pour into a graham cracker pie crust.

Chill for 4 hours, before serving top with the remaining whipped topping.