Ingredients

How to make it

  • Pour 1/4 cup caramel topping into crust; sprinkle with 1/3 cup pecans.
  • Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended.
  • Stir in 1 1/2 cups whipped topping.
  • Spread into crust. Top with remaining whipped topping.
  • Refrigerate 1 hour.
  • Top with pecans and drizzle remaining caramel with fork.
  • Store leftovers in the refrigerator.
  • GRAHAM CRUST RECIPE
  • 1-1/2 cups HONEY MAID Graham Cracker Crumbs
  • 3 tsp honey
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • NO BAKE:
  • For a no-bake crust, mix ingredients and press into pie plate as directed.
  • Refrigerate at least 30 min. before filling.
  • BAKED VERSION:
  • PREHEAT oven to 375°F. Mix all ingredients until well blended.
  • PRESS firmly onto bottom and up side of 9-inch pie plate.
  • BAKE 8 min. or until lightly browned; cool completely.
  • Then add filling.

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  • sola 6 years ago
    I'm inspired. I luv pumpkin.Nice photo too.
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