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  • 10servings
  • 320calories

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsA
MineralsZinc, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup caramel ice cream topping

  2. 1 (6 ounce) HONEY MAID Graham Pie Crust

  3. 1/2 cup PLANTERS Pecan Pieces

  4. 1 cup cold milk

  5. 2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

  6. 1 cup canned pumpkin

  7. 1 teaspoon ground cinnamon

  8. 1/2 teaspoon ground nutmeg

  9. 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

  10. 2 tablespoons caramel ice cream topping

  11. 2 tablespoons PLANTERS Pecan Pieces

Instructions Jump to Ingredients ↑

  1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

  2. Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.

  3. Refrigerate 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator.

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