Saturday, October 06, 2007

Turtle Pumpkin Pie

From Every Day with Rachael Ray November 2007 (Kraft Advertisement)

1/4 C plus 2 Tbsp caramel topping, divided
1 Honey Maid Graham Pie Crust (6oz)
1/2 C plus 2 tablespoons Planters Pecan Pieces, divided
1 C cold milk
2 pkg (4 serving size each) Jell-O vanilla instant pudding
1 C canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 8oz tub cool whip, thawed, divided

Pour 1/4 cup caramel topping into crust. Sprinkle with 1/2 cup pecan pieces.
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.
Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork.

1 comment:

Sharon said...

This was a very good and easy recipe. My husband, who doesn't really like pumpkin, even liked it.