Pumpkin Chip Cream Pie Jan Peterson

¾ cup cold 2% milk 1 pkg. instant vanilla pudding mix

2/3 cup miniature semi-sweet chocolate chips

½ cup canned pumpkin (or home-made pureed)

¾ tsp pumpkin pie spice

1 – 8 oz. carton cool whip, divided 1 – 9” graham cracker crust

Slivered almonds and chocolate curls, optional

Whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon onto crust. Refrigerate for 4 hours or until set. Spread with remaining whipped topping and garnish with almonds and chocolate curls if desired. I made this with pureed pumpkin that Tim and Cat made.