1/4 cup + 2 Tbsp. caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup + 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 pkg Jell-O Vanilla Instant Pudding (3.4 oz each)
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz.) Cool Whip, thawed, divided
Add To Shopping List
Let's Make It
Pour 1/4 cup caramel topping into crust. Sprinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spread into crust.
Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.