Pour 1/4 cup caramel topping onto crust, sprinkle with 1/2 cup pecans.
Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.
Refrigerate 1 hour. Top with pecans and drizzle remaining caramel over top.
Store leftovers in refrigerator.
Serving
Suggestions
Graham cracker crust recipe
Originally Submitted
10/24/2007
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