I got this recipe out of the Kraft Foods Magazine. It was amazing!
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 Graham Pie Crust
1/2 cup plus 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.) Cool Whip, 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 cool whip. Spread into crust.
Refridgerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.
Friday, November 14, 2008
Turtle Pumpkin Pie
Posted by Kurt, Amy and kids! at 1:20 PM
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3 comments:
That looks really good! Good thing there isn't any chocolate :)
Ok, that looks amazing! I'm going to have to try it. Are you bringing dessert to Thanksgiving by any chance?
Hey Nicole- thanks for leaving a comment on my blog. This pie sounds great! About the pork for the caribbean tacos- I don't know if it would work well in the slow cooker, but possibly. I am not sure if there is enough marinade to keep the meat from drying out. If you try it, let me know!
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