Thursday, November 8, 2012

Turtle Pumpkin Pie


1/4 cup plus 2 tablespoon caramel topping, divided
1 graham cracker pie crust
1/2 cup plus 2 tablespoons pecan pieces, divided
1 cup milk
2 packages (4-serving size each) vanilla flavored instant pudding
1 cup of canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups vanilla flavored whipped cream.

  • Pour 1/4 cup of caramel topping on the crust; sprinkle with 1/2 cup of pecans.
  • Beat milk,dry pudding, pumpkin & spices until well blended.
  • Stir in 1-1/4 cup of whipped cream.
  • Spread into crust.
  • Top with remaining whipped cream.
  • Refrigerate for at least 1 hour before serving.
  • When ready to serve top with remaining caramel and pecans.

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