Ingredients
– 1/4 cup plus 2 tablespoons caramel ice cream topping (divided)
– 6-ounce ready-to-use graham cracker crumb crust
– 1/2 cup plus 2 tablespoons chopped pecans (divided)
– Two 3.4-ounce packages vanilla instant pudding mix
– 1 cup cold milk
– 1 cup canned pumpkin
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– One 8-ounce container thawed whipped topping (divided)
Instructions
1-First, pour 1/4 cup of caramel ice cream topping onto the bottom of the graham cracker crust and spread it evenly. Then, sprinkle 1/2 cup of the chopped pecans over that caramel layer for a nice crunch.
2-In a large bowl, whisk together the two packages of vanilla instant pudding mix, 1 cup of cold milk, 1 cup of canned pumpkin, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg until the mixture is smooth and creamy.
3-Next, fold in 1 1/2 cups of the thawed whipped topping to make the filling light and airy. Pour this filling over the crust in the pie dish and chill it in the refrigerator for one hour to set.
4-Before serving, top the pie with the remaining whipped topping, drizzle the rest of the caramel sauce over it, and sprinkle the remaining 2 tablespoons of chopped pecans for a finishing touch.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍮 Use high-quality caramel sauce for the richest flavor.
👩🍳 Involve kids in whisking pudding and sprinkling toppings for a fun baking activity.
🌰 Toast pecans lightly before adding for extra depth and crunch.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Category: Dessert
- Method: No baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 308 kcal
- Fat: 12 g
- Carbohydrates: 47 g
- Protein: 3 g