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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

1
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
1
tub   (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1
 OREO Pie Crust (6 oz.)
2
pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1
cup  cold milk
1
cup  canned pumpkin
1
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.
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