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Easy Layered Caramel Pumpkin Pie

photo by:kraft
Melted marshmallows and brown sugar sweeten the spicy filling of this easy pumpkin pie. Oh, and the walnuts and caramel layered over the crust? Brilliant.
20 min
3 hr 50 min
8 servings

What You Need

can  (15 oz.) pumpkin
cups  JET-PUFFED Miniature Marshmallows
cup  packed brown sugar
tsp.  pumpkin pie spice
cup  chopped PLANTERS Walnuts, toasted
 ready-to-use graham cracker crumb crust (6 oz.)
cup  plus 2 Tbsp. caramel ice cream topping, divided
cups  thawed COOL WHIP Whipped Topping, divided

Make It

COOK first 4 ingredients in saucepan on medium heat 5 min. or until marshmallows are melted and mixture is well blended, stirring frequently. Cool completely.

SPREAD 1/2 cup nuts onto bottom of crust; drizzle with 1/4 cup caramel topping. Cover with half the pumpkin mixture.

ADD 2 cups COOL WHIP to remaining pumpkin mixture; stir gently until blended. Spread over pumpkin layer in crust.

REFRIGERATE 2 hours or until firm. Top with remaining COOL WHIP and caramel topping before serving.

Kraft Kitchens Tips

How to Chop Nuts
Using a chef's knife and holding the tip end down on the cutting board, cut back and forth across the nuts until they are chopped to the desired size.
How to Toast Nuts in Skillet
When a skillet dish calls for toasted nuts, there's no need to heat up the oven. Before beginning the recipe, simply toast the nuts for a few minutes in the ungreased skillet on medium heat, stirring frequently just until nuts are lightly browned. Remove nuts from skillet and continue recipe as directed.
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