Praline Pumpkin Pie

photo by:kraft

I found pumpkin spice instant pudding on the store shelf and was thrilled (but it's only seasonal so you have to look hard & quick). It's excellent & beats the standard van...read more

posted by

lala2131008

on 12/22/2010

time

prep:

20 min

total:

4 hr 20 min

servings

total:

10 servings

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what you need

1/3

cup butter or margarine

1/2

cup chopped PLANTERS Pecans

1/3

cup firmly packed brown sugar

HONEY MAID Graham Pie Crust (6 oz.)

cup cold milk

can (16 oz.) pumpkin

pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

1-1/4

tsp. pumpkin pie spice

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

Make It

MELT butter in small saucepan on medium heat. Add pecans and brown sugar; mix well. Bring to boil. Cook 30 seconds, stirring constantly. Spread onto bottom of crust. Cool.

POUR milk into large bowl. Add pumpkin, dry pudding mixes and spice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 1-1/2 cups of the whipped topping. Spread over pecan layer.

REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Size It Up

Enjoy a serving of this rich-and-indulgent treat on special occasions. It's sure to be a hit with family and friends alike!

Great Substitute

Substitute PLANTERS Walnuts for the pecans.

Special Extra

Garnish with a sprinkling of additional chopped PLANTERS Pecans.

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BetsG

posted:11/12/2005

I substituted a pie crust made of crushed, store-bought oatmeal cookies, entered this in a church pie making contest and won first prize! I can hardly wait to make it for Thanksgiving!

a cook

posted:1/5/2005

This recipe was very easy. The pie turned out very light and fluffy. I used a reduced-fat pie crust and it did not affect the taste at all. I would definitely make this recipe again.

a cook

posted:12/9/2004

This was a light, delicious alternative to the traditional pumpkin pie. Maybe next time I will add even more to the praline layer.

a cook

posted:11/26/2004

wonderful and easy:) I used pumpkin from my garden:)

a cook

posted:11/23/2004

I made this recipe a few years ago, but I modified it for my diabetic Grandmother. Instead of making the pralines for the bottom, I omitted them. I used sugar free Jell-o vanilla pudding, and added two small envelopes of sugar substitute. I mixed it for 2 minutes, and let it set for a couple of minutes, then mixed it again for a minute before refrigerating (I wanted the spices to seep into the mixture a bit before refrigerating). Very Good!

hrdhdwoman

posted:6/20/2004

I made this recipe a couple of years ago and everyone loved it. For this past Thanksgiving everyone wanted this pie and I couldn't find the recipe...thank goodness I've found it again!

redcat81

posted:11/21/2003

It was yummy! I made it for my Thanksgiving Feast at work & everyone raved about it. I never would've thought to put praline & pumpkin together, but it works. Very good for folks who like a pumpkin no-bake pie, but don't want a real strong pumpkin taste.

a cook