- Average
- Average budget
4/5
(1 Votes)
Ingredients
- 1/4 cup plus 2 tbsp. caramel topping divided
- 1 honey maid graham pie crust (6oz.)
- 1/2 cup pecans 2 tbsp. planters pecan pieces (divided)
- 1 cup milk
- 2 pkg. (4 serving size each) Jell-O vanilla flavor instant pudding and pie filling
- 1 cup canned pumpkin
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 tub (8oz.) cool whip
Preparation
Step 1
pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup pecans.
Step 2
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.
Step 3
Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork. Put in refrigerator.