CommunityRecipes

Actions

No Bake Caramel Pumpkin Pie (12.21.15)

Default-Image_1280x720.png
Posted at 12:42 PM, Dec 21, 2015
and last updated 2015-12-21 14:47:38-05
  • 1/4 cup plus 2 tablespoons caramel topping, divided
  • 1 (9-inch) graham cracker crust
  • 1/2 cup plus 2 tablespoons pecan pieces, divided
  • 1 cup milk
  • 2 3.4-oz. pkgs. instant vanilla pudding mix
  • 1 cup canned pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 8 ounce whipped topping, thawed and divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts. Beat milk, dry pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1 1/2 cups whipped topping; spread mixture into crust. Refrigerate at least one hour. Before serving, spread pie with remaining whipped topping, drizzle with remaining caramel topping and sprinkle with remaining pecans if desired.