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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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We have a pumpkin recipe contest every year at our church. This was the winner last year...it's awesome...you gotta give it a try. Ingredients:
1/4 cup caramel topping |
2 tablespoons caramel topping |
1 graham cracker pie crust |
1/2 cup pecan pieces |
2 tablespoons pecan pieces |
1 cup milk |
2 (3 1/2 ounce) packages instant vanilla pudding |
1 cup canned pumpkin |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 (8 ounce) container whipped topping, divided |
Directions:
1. Pour 1/4 cup carmel topping into crust and sprinkle with 1/2 cup of pecans.
2. Beat milk, dry pudding mixes, pumpkin and spices with wisk until blended.
3. Stir in 1 1/2 cup whipped topping and spread into crust.
4. Top with remaining whipped topping.
5. Refrigerate 1 hour.
6. Just before serving top with 2 tbs. pecans and drizzle remaining carmel with fork.
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