Chocolate-Pumpkin Freezer Pie|
Recipe Submitted by Janey Neels.
"Scrumptious! Every year we have this rather than heavy pumpkin pie after holiday dinners. Everyone likes it better and I can make it up to a week in advance."
15 ounces pumpkin pie filling
1 teaspoon pumpkin pie spice
8 ounces whipped topping
1 chocolate graham cracker crust
Chocolate fudge ice cream topping
Beat the pumpkin pie filling and pumpkin pie spice until smooth and creamy. Fold in whipped topping. Spoon into chocolate crust and drizzle ice cream topping over top. Sprinkle nuts over chocolate. Freeze for at least 6 hours. Remove from the freezer and place in the fridge for an hour before serving.