caramel pecan crunch pumpkin pie

caramel pecan crunch pumpkin pie

Ingredients

  • 1 (9 inch) graham cracker crust
  • 1/4 cup caramel ice cream topping, or to taste, divided
  • 3/4 cup chopped pecans, divided
  • 1 cup pumpkin puree
  • 1 cup cold milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (3.4 ounce) package instant cheesecake pudding mix
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed


Directions

  1. Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cover with 1/2 of the chopped pecans.
  2. Mix pumpkin puree, milk, vanilla pudding mix, cheesecake pudding mix, cinnamon, nutmeg, and cloves in a large bowl until smooth. Pour over pecans in the pie crust. Smooth whipped topping over the surface with a spatula.
  3. Drizzle remaining 2 tablespoons caramel over whipped topping. Garnish with remaining chopped pecans. Refrigerate until pie is chilled through and firm, at least 1 hour.

06/25/2019
caramel pecan crunch pumpkin pie, recipe PT15M PT1H 5 455 calories

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