Turtle Pumpkin Pie (10-4-11)

Mom's Tips

October 4th, 2011 by Jim Field

  • 1/4 cup plus 2 tablespoons caramel ice cream topping, divided
  • 1 Honey Maid graham pie crust (6 oz.)
  • 1/2 cup plus 2 tablespoons chopped Planters pecans, divided
  • 2 packages (3.4 oz. each) JELL-O vanilla flavor instant pudding
  • 1 cup cold milk
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tub (8 oz.) Cool Whip whipped topping, thawed, divided

Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup nuts.  Beat next five ingredients in large bowl with whisk until well blended.  Stir in 1 1/2 cups Cool Whip, spoon into crust.  Refrigerate for 1 hour.  Top with remaining Cool Whip, caramel topping and nuts just before serving.  (Note:  store leftover pie in refrigerator.)