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 Pie1/4 cup + 2 Tbsp. caramel ice cream topping, divided1 graham cracker (or chocolate) pie crust1/2 cup + 2 Tbsp. pecan pieces, divided1 cup cold milk2 pkg. (3.4 oz. each) vanilla flavor instant pudding1 cup canned pumpkin1 tsp. ground cinnamon1/2 tsp. ground nutmeg1 tub (8 oz.) whipped topping, thawed, divided
- Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
- Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.
- Refrigerate at least 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving.
- Store leftovers in the refrigerator.