Turtle Pumpkin Pie

photo by:kraft

We're taking everyone's favorite smooth, creamy holiday pie to a whole new level with drizzled caramel, chopped pecans and airy COOL WHIP. Cue the applause.

time

prep:

15 min

total:

1 hr 15 min

servings

total:

10 servings

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What You Need

1/4

cup plus 2 Tbsp. caramel ice cream topping, divided

HONEY MAID Graham Pie Crust (6 oz.)

1/2

cup plus 2 Tbsp. chopped PLANTERS Pecans, divided

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

cup cold milk

cup canned pumpkin

tsp. ground cinnamon

1/2

tsp. ground nutmeg

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It

POUR 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.

BEAT next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Kraft Kitchens Tips

Size-Wise

At 10 servings, this tasty pie is a perfect dessert to feed a crowd.

Creative Leftovers

Need some ideas for how to use the leftover canned pumpkin? Go to kraftfoods.com and search for "pumpkin."

How to Store

Refrigerate any leftovers.

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a cook

posted:10/21/2008

Delicious, made it for ladies night and they all loved it. Easy and quick. I would not put carmel on crust, as it is very sweet already. Definately recommend it as I am not very good with baking and this works for me!

a cook

posted:10/21/2008

I reate this recipe 5 stars. I made if for my work and I made it for a church funtion. It is so easy and it tastes wonderful. Everyone wanted the recipe.

a cook

posted:10/19/2008

I really lilked this recipe. It is super easy and tastes great. The recipe is really rich so my family could only have very small portions so I might try to change something around next time I make it.

a cook

posted:10/19/2008

Yummy! Good fall dessert.

a cook

posted:10/18/2008

It was quick and easy to make and taste delicious. Instead of using cinamin and nutmeg, I used the combo of pumpkin spice about 1.5tsp. or less.

s_black02

posted:10/16/2008

I made this pie last year for Thanksgiving..there was none left by the end of the night. Excelent twist on the classic pumpkin pie. I think this will be a family tradition.

AshleyNix

posted:10/16/2008

I loved it, however I made it with fat free whipped cream, and sugar free fat free pudding mix, skim milk, fat free caramel, I used fat free/ reduced and since it had so many varities of sugar taste no one knew it was good for them!! People were asking for the recipe

123Rebecca

posted:10/15/2008

So easy and really good !

vjrichter

posted:10/14/2008

Wonderful combination of flavors -- and with a "light" feel. It was a hit at a recent family potluck. Everyone wanted the recipe!

a cook

posted:10/13/2008

Just want to check recipe. Calls for an 8oz container of Cool Whip, but calls for 1-1/2 cups of Cool Whip plus enough for topping. I used a large container of Cool Whip to complete the recipe. Everyone enjoyed this at Thanksgiving dinner last night.