¼ cup plus 2 tbsp caramel ice cream topping, divided
1 graham cracker pie crust
½ cup plus 2 tbsp pecan pieces, divided
1 cup cold milk
1 cup canned pumpkin
1 tsp cinnamon
½ tsp nutmeg
1 tub (8 oz) Cool whip, thawed, divided
Instructions
Pour ¼ cup caramel topping into crust, sprinkle with ½ cup pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ cups cool whip. Spread into crust.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ cups cool whip. Spread into crust.
Originally Submitted
2/27/2010
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