Here’s the recipe for the Thanksgiving pies I’ve been making with the kids today:
Pumpkin chocolate crunch pie
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
1. 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.
2. Chill for 4 hours, before serving top with the remaining whipped topping.
And here’s the latest Carnival of the Recipes if you need last-minute ideas.
Rod Dreher’s recipe for Toasted Cornbread-Pecan Stuffing.
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