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Monday, November 10, 2008

Turtle-riffic!

Now is the time for all things pumpkin... yippee yay!
This was our Sunday dessert... so delish! Adding nuts and caramel topping ensured that Brian would like it, too.
I promise that if you make this, you won't be disappointed.
Turtle Pumpkin Pie

1/4 cup + 2 Tbsp. caramel ice cream topping, divided
1 graham cracker (or chocolate) pie crust
1/2 cup + 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) vanilla flavor instant pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) whipped topping, thawed, divided
  1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
  2. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.
  3. Refrigerate at least 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving.
  4. Store leftovers in the refrigerator.

1 comments:

Suburban Hippie said...

You have no idea how much I love pumpkin!

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