My family makes this every year and LOVES the combination of pumpkin, caramel, and coolwhip. Plus, its' not quite as filling as a true pumpkin pie.
1/4 cup plus 2 Tbsp. caramel (found in jar)
1 Graham cracker pie crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped Pecans, divided
2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) cool whip
1. Pour 1/4 c. of caramel toping into empty pie crust.2. Sprinkle with 1/2 c. chopped pecans. 3. Combine pudding, milk, pumpkin, cinnamon, nutmeg, and 1 1/2 c. of cool whip. 4. Pour mixture pie crust. Cover with remaining cool whip and make your own decoration with the caramel topping. *Must be kept refrigerated!
1. Pour 1/4 c. of caramel toping into empty pie crust.2. Sprinkle with 1/2 c. chopped pecans. 3. Combine pudding, milk, pumpkin, cinnamon, nutmeg, and 1 1/2 c. of cool whip. 4. Pour mixture pie crust. Cover with remaining cool whip and make your own decoration with the caramel topping. *Must be kept refrigerated!
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