I made this pie last night for a carry-in and it was a huge success - everyone loved it and wanted the recipe. I found the recipe in Kraft's Food & Family magazine Holiday 2009, which I am sad was my last issue! (Hint, hint, Christmas present...LOL) Anyway, here's the recipe - it would be a great addition to your Thanksgiving Day table!
(Prep time: 15 minutes, plus refrigeration. Serves 10.)
- 1 graham pie crust (6 oz.)
- 1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
- 1/2 cup plus 2 Tbsp. chopped pecans, divided
- 2 pkg. (3.4 oz each) vanilla instant pudding
- 1 cup cold milk
- 1 cup canned pumpkin
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 tub (8 oz.) whipped topping, thawed, divided
Pour 1/4 cup caramel topping into pie crust; sprinkle with 1/2 cup nuts. Beat pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spoon into crust. Refrigerate 1 hour. Top with remaining whipped topping, caramel topping and nuts just before serving.
*As a side note, my graham cracker pie crust broke in half when I
took it out so I just used it as a crumble - I think it's good both
ways. You can also substitute the cinnamon & nutmeg for pumpkin pie spice.