New Menu Caramel Pecan Crunch Pumpkin Pie

New Menu Caramel Pecan Crunch Pumpkin Pie :: You Have To Try

December 30, 2019

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Caramel Pecan Crunch Pumpkin Pie

"Chilled pumpkin pie layered with yummy caramel and pecans. So easy and continually a favorite."

Ingredients :

1 (nine inch) graham cracker crust
1/four cup caramel ice cream topping, or to taste, divided
3/four cup chopped pecans, divided
1 cup pumpkin puree
1 cup bloodless milk
1 (three.4 ounce) bundle on the spot vanilla pudding mix
1 (three.4 ounce) bundle on the spot cheesecake pudding mix
1 teaspoon ground cinnamon
1/four teaspoon ground nutmeg
1/4 teaspoon ground cloves
half (12 ounce) field frozen whipped topping (such as Cool Whip®), thawed

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H15M

Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cowl with half of of the chopped pecans.
Mix pumpkin puree, milk, vanilla pudding blend, cheesecake pudding blend, cinnamon, nutmeg, and cloves in a huge bowl until easy. Pour over pecans inside the pie crust. Smooth whipped topping over the floor with a spatula.
Drizzle final 2 tablespoons caramel over whipped topping. Garnish with closing chopped pecans. Refrigerate till pie is chilled through and company, at least 1 hour.

Notes :

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