Chocolate Chip Pumpkin Pudding Pie
This Chocolate Chip Pumpkin Pudding Pie is a no-bake dessert that combines creamy vanilla pudding with pumpkin puree, warm pumpkin pie spice, and plenty of mini chocolate chips. It's the perfect easy fall treat that comes together in just 20 minutes and tastes even better the next day.
Equipment
- 9-inch pie plate if making your own crust
- Large mixing bowl
- Hand mixer or sturdy whisk
- Rubber spatula
- Measuring cups and spoons
- Vegetable peeler for chocolate shavings garnish
Ingredients
- 1 graham cracker pie crust 9 inch, store bought or homemade
- 2 cups cold whole milk 480ml
- 2 boxes instant vanilla pudding mix 3.4 ounces or 96g each
- 1 cup canned pumpkin puree 240g, not pumpkin pie filling
- 1.5 teaspoons pumpkin pie spice
- 1 cup mini semi-sweet chocolate chips divided, 170g
- 1 container frozen whipped topping 8 ounces or 226g, thawed and divided
- chocolate shavings for garnish, or extra mini chips
Instructions
- Prepare your crust: If using a store bought graham cracker crust, simply remove it from its packaging and set it on a flat surface. If making your own crust, press the graham cracker mixture firmly into a 9 inch pie plate, working it up the sides. Bake at 350°F for 7-8 minutes, then let cool completely to room temperature before filling.
- Whisk milk and pudding: Pour cold milk into a large mixing bowl. Add both boxes of instant vanilla pudding mix and whisk vigorously, or use a hand mixer on medium speed, for about 2 minutes until thick and smooth with no lumps.
- Add pumpkin and spice: Add the pumpkin puree and pumpkin pie spice to the pudding mixture. Mix on low speed or stir by hand until fully incorporated and the color is uniform.
- Fold in chocolate chips: Reserve 1/4 cup of mini chocolate chips for garnish. Gently fold the remaining 3/4 cup of chips into the pudding mixture using a rubber spatula until evenly distributed.
- Fold in whipped topping: Measure out 1 1/2 cups of thawed whipped topping, reserving the rest for topping. Fold the whipped topping into the pudding mixture in two additions, gently mixing until light, fluffy, and streak free.
- Fill and chill: Spoon the filling into the prepared crust and smooth the top with a spoon or offset spatula. Cover loosely with plastic wrap and refrigerate for at least 3 hours until fully set.
- Garnish and serve: Once set, spread remaining whipped topping over the top. Sprinkle with reserved mini chocolate chips and chocolate shavings, then slice and serve chilled.
Notes
- Use cold milk straight from the refrigerator so the pudding thickens properly.
- Reach for plain pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- Fold the whipped topping in gently to keep the filling light and airy.
- Chill the pie for the full time listed, since a shorter chill can leave the center soft.
- Freeze the mini chocolate chips for 10 minutes before folding them in so they hold their shape better.
- Swap the graham cracker crust for an Oreo cookie crust for a chocolate-forward version.
- Use butterscotch chips instead of chocolate chips for a caramel-flavored twist.
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze individual slices wrapped in plastic wrap for up to 1 month.
- Avoid leaving the pie at room temperature for more than 2 hours.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 320mgSugar: 28g
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