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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/3 cup(s) caramel topping for ice cream |
1 graham cracker pie crust (6 oz) |
2 ounce(s) chopped pecans |
1 cup(s) milk |
2 box(es) vanilla instant pudding mix (4 servings) |
1 cup(s) canned pumpkin |
1 teaspoon(s) ground cinnamon |
1/2 teaspoon(s) ground nutmeg |
8 ounce(s) frozen non-dairy whipped topping |
Directions:
1. Pour 1/4 cup of the caramel topping into pie crust; sprinkle with 1/2 of the pecans.
2. Whisk together in large bowl, milk, pudding mixes, pumpkin, cinnamon, and nutmeg until well blended. Stir in 1 1/2 cups of the whipped topping; spread mixture evenly into crust. Chill at least 1 hour.
3. Top with remaining 1 1/2 cups whipped topping and 2 tablespoons each caramel topping and pecans just before serving.
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