A delicious spin on pumpkin pie - the creamy layers and graham crust along with caramel make an amazing dessert!
INGREDIENTS
- 1/3 cup caramel ice cream topping
- 1 ready-to-use graham cracker crust
- 1/2 cup chopped pecans
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 1 cup cold milk
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (8 oz) tub Cool Whip frozen non-dairy dessert, thawed
INSTRUCTIONS
- Pour caramel topping onto bottom of pie crust; sprinkle with pecans.
- In a large bowl, beat together pudding mixes, milk, canned pumpkin, cinnamon, and nutmeg.
- Mix in 1 1/2 cups COOL WHIP to the pumpkin mixture then spoon into crust.
- Refrigerate 1 hour.
- Top pie with remaining COOL WHIP, then drizzle with additional caramel topping and pecans (optional) before serving.
More Delicioujse Recipe TURTLE PUMPKIN PIE @ sixsistersstuff.com