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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Everybody loves pie! The caramel ice cream topping adds phenomenal flavor and leaves your mouth watering for more. Ingredients:
1/4 cup plus 2 t. caramel ice cream topping, divided |
1 (9-inch) graham cracker crust |
1/2 cup plus 2 t. pecan pieces, divided |
1 cup milk |
2 3.4-oz. pkgs. instant vanilla pudding mix |
1 cup canned pumpkin |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
8 ounce container frozen whipped topping, thawed and divided |
Directions:
1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts. Beat milk, dry pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1 1/2 cups whipped topping; spread mixture into crust. Refrigerate at least one hour. Before serving, spread pie with remaining whipped topping, drizzle with remaining caramel topping and sprinkle with remaining pecans if desired.
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