The Ledbetter Family from De Queen, AK. love to bring this recipe out for the holidays. This recipe is smooth and easy with a bit of indulgence. Who doesn't love caramel and pumpkin pie?   

Caramel Pumpkin Pie

Makes 10 Servings, One Slice Each

1/4 cup plus 2 tablespoons caramel topping, divided

1 graham cracker pie crust

1/2 cup plus 2 tablespoons pecan pieces, divided

1 cup cold milk

2 packages (3.4 ounce each) vanilla instant pudding 

1 cup canned pumpkin

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1 tub (8-ounce) whipped topping, thawed, divided

1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

2. Beat milk, pudding mixes, pumpkin and spices with whisk until bended. Stir in 1 1/2 cups whipped topping. Spread into crust.

3. Refrigerate 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving.

Comments

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form