- Prep Time:15 min
- Cook Time:1 hr 15 min
- Serves:10
A delicious and easy recipe for your Thanksgiving and Christmas table you can make ahead. The combination of caramel, pecans and pumpkin makes this twist on the traditional pumpkin pie a decadent treat.
Recipe courtesy
of Kraft
Nutrition Information
Per Serving: Calories 320, Total fat 15 g, Saturated fat 7 g, Cholesterol 0 mg, Sodium 390 mg, Carbohydrate 48 g, Dietary fiber 2 g, Sugars 31 g, Protein 3 g, Vitamin A 80 %DV, Vitamin C 2 %DV, Calcium 6 %DV, Iron 6 %DV
Ingredients
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1/4 cup plus 2 tablespoons caramel ice cream topping, divided
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1 HONEY MAID Graham Pie Crust
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1/2 cup plus 2 tablespoons PLANTERS Pecan Pieces, divided
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1 cup cold milk
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2 packages (3.4 ounces each) JELL-O Vanilla Flavor Instant Pudding
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1 cup canned pumpkin
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1 tub (8 ounces) COOL WHIP Whipped Topping, thawed, divided
Preparation
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1
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
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2
BEAT milk, pudding mixes, pumpkin and spices with whisk until blended.
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3
Stir in 1-1/2 cups COOL WHIP. Spread into crust.
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4
REFRIGERATE at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving.
Additional Info
