Pies at Thanksgiving are like fireworks on Fourth of July, costumes on Halloween, hearts on Valentines’ Day…you gotta have them!
With so many dishes competing for counter and oven space, pies present a great opportunity to mix store bought with homemade ingredients. I know some may think its a huge faux pas to not go completely homemade for Thanksgiving, but I say no harm, no foul. If you’re in need of a quick, beautiful pie, try this super simple and fabulous nutty caramel pumpkin pie recipe that combines the best of both worlds.
Nutty Caramel Pumpkin Pie
What you’ll need…
¼ cup plus 2 tablespoons caramel ice cream topping, divided
One 6-ounce HONEY MAID Graham Pie Crust
½ cup plus 2 tablespoons walnuts, crushed and 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
½ teaspoon ground nutmeg
One 8-ounce COOL WHIP Whipped Topping, thawed, divided
1. Pour ¼ cup caramel topping into crust and sprinkle with ½ cup walnuts.
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 walnuts just before serving. Store leftovers in refrigerator.
I’m a big fan of finding a happy medium and with this pie, I think we’ve reached a very tasty truce.
Look how great these pumpkin pies look…all a little different, all a lot of deliciousness!