Nutty Caramel Pumpkin Pie

July 20, 2012/in Cook, Desserts, Food, Holiday, Thanksgiving /by kbw71

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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