Nutty Caramel Pumpkin Pie

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INGREDIENTS

  • 1/4 cup plus 2 tablespoons caramel ice cream topping, divided
  • 1 6-ounce Honey Maid graham pie crust
  • 1/2 cup plus 2 tablespoons Planters pecan pieces, divided
  • 1 cup cold milk
  • 2 packages (4-serving size each) JELL-O Vanilla flavor Instant pudding & pie filling
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 8-ounce Cool Whip whipped topping, thawed, divided

GET COOKIN'

  1. Pour ¼ cup caramel topping into crust and sprinkle with ½ cup pecans.
  2. Beat milk, dry pudding mixes, pumpkin, and spices with whisk until blended. Fold in 1 ½ cups whipped topping. Spread into crust.
  3. Refrigerate 1 hour, and then top with remaining whipped topping, caramel topping, and pecans just before serving. Store leftovers in refrigerator.

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