Monday, November 12, 2007

Turtle Pumpkin Pie. Holy Yum!

We made this for the treat for family home evening tonight. I made my graham cracker crust from scratch, using cinnamon graham crackers, 4 T butter and 1/4 c sugar baked for 10 min at 350 degrees. And then I whipped a cup of heavy whipping cream with a t. of vanilla and 1/4 c. powdered sugar to use in place of the Cool Whip. Very easy and a big hit with everyone in the family!

Turtle Pumpkin Pie

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 10 servings, one slice each

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided
1 cup cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 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.

REFRIGERATE 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator.