Caramel Pecan Pumpkin Pie
Taken from my “Favorites” folder!…a purchased graham cracker crust makes this easy!
Servings 6-8
INGREDIENTS:
Crust:
1/4 cup caramel ice cream topping
1 prepared graham cracker crust
1/2 cup chopped pecans
Filling/Topping:
2 (4-serving size) vanilla flavor instant pudding mix
1 cup light cream (such as half and half)
1 cup canned pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 (8-ounce) container Cool Whip frozen topping, thawed and divided
3-4 tablespoons caramel ice cream topping
chopped pecans
INSTRUCTIONS:————————————-
Spread 1/4 cup caramel ice cream topping over the crust, then sprinkle 1/2 cup chopped pecans over.
In a bowl beat the 2 boxes dry pudding mix with the pumpkin puree and spices until well blended.
Fold in 1-1/2 cups Cool Whip topping until blended, then spread over the crust; chill for at least 1 hour or more.
Top with remaining Cool Whip then drizzle the 3-4 tablespoons caramel ice cream topping over the Cool Whip, then sprinkle the top with chopped pecans (use any amount desired).
Return to refrigerator until ready to serve.
Related posts:
- Holiday Creamy Pumpkin Trifle Dessert
Layered Pumpkin Cheese Cake Pie
Kitten’s Caramel Pecan Cheesecake
Fat-Free Pumpkin Custard Dessert
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