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Monday, November 10, 2008


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.


Suburban Hippie said...

You have no idea how much I love pumpkin!

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