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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