Desserts

No-Bake Chocolate Pumpkin Pie

photo by:kraft

As it does everything else, chocolate makes pumpkin pie better—and that's especially true in our creamy, nutmeg-and-cinnamon spiced no-bake pie.

time

prep:

15 min

total:

1 hr 15 min

servings

total:

10 servings

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What You Need

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

OREO Pie Crust (6 oz.)

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

cup cold milk

cup canned pumpkin

tsp. ground cinnamon

1/2

tsp. ground nutmeg

Make It

MICROWAVE 3 oz. chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until well blended. Spread onto bottom of crust.

BEAT next 5 ingredients in medium bowl with whisk 2 min. Stir in 1-1/2 cups of remaining COOL WHIP; spread over layer in crust.

REFRIGERATE 1 hour. Meanwhile, use remaining chocolate to make curls. (See Tip.) Top pie with remaining COOL WHIP and chocolate curls just before serving.

Kraft Kitchens Tips

Size-Wise

At 10 servings, this chocolatey version of a classic pie makes a good dessert for a special occasion.

How to Make Chocolate Curls

Unwrap remaining chocolate but do not remove from wrapper. Microwave chocolate on HIGH for a few seconds or just until you can smudge chocolate with your thumb. Draw a vegetable peeler slowly over chocolate to allow a thin layer of chocolate to curl as it is peeled. Place on plate. Refrigerate until ready to use.

Variation

Omit canned pumpkin and spices. Substitute JELL-O Pumpkin Spice Instant Pudding for the vanilla pudding and increase milk to 2 cups.