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graham cracker crust caramel ice cream topping pecans pumpkin puree cold milk ground cinnamon ground nutmeg ground cloves frozen whipped topping
Viewed: 38 - Published at: 6 years agoIngredients
- 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(R)), thawed
Method
- Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cover with 1/2 of the chopped pecans.
- 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.
- 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.
