Caramel Pecan Crunch Pumpkin Pie recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 (9 inch) graham cracker crust ¼ cup caramel ice cream topping, or to taste, divided ¾ cup chopped pecans, divided 1 cup pumpkin puree 1 cup cold milk 1 (3.4 ounce) package instant vanilla pudding mix 1 (3.4 ounce) package instant cheesecake pudding mix 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ½ (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Nutrition Info
- 431.8 caloriescarbohydrate: 57.3 gcholesterol: 2.5 mgfat: 22.1 gfiber: 2.8 gprotein: 4.4 gsaturatedFat: 7.9 gservingSize: -sodium: 556.2 mgsugar: 34 gtransFat: : -unsaturatedFat: : -
Directions Caramel Pecan Crunch Pumpkin Pie
Directions
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Coat the bottom of the graham cracker crust with 2 tablespoons caramel, cover with 1/2 of the chopped pecans.
Mix pumpkin puree, milk, vanilla pudding mix, cheesecake pudding mix, cinnamon, nutmeg, and cloves in a large bowl until smooth. Pour over pecans in the pie crust. Smooth whipped topping over the surface with a spatula.
Drizzle remaining 2 tablespoons caramel over whipped topping. Garnish with remaining chopped pecans. Refrigerate until pie is chilled through and firm, at least 1 hour.