Erica and I found this recipe on Pinterest and decided it must be made for Thanksgiving. It took me approximately 5 minutes to put together, the night before Thanksgiving, while we were drinking wine and watching Youtube videos of babies farting (seriously look it up - it's hilarious). My family really liked it. I think I should have added a little less nutmeg and a little more cinnamon. We also decided the pecans should be toasted. Erica didn't like the caramel layer on the bottom and suggested maybe just dumping the pecans and caramel on top of the pie. So really, you can do basically anything you want with this recipe.
Turtle Pumpkin Pie
1/4 cup caramel ice cream topping, divided
2 tablespoons caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup chopped PLANTERS Pecans, divided
2 tablespoons chopped PLANTERS Pecans, divided
2 packages JELL-O Vanilla Flavor Instant Pudding (3.4 oz. each)
1 cup cold milk
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tub COOL WHIP Whipped Topping (8 oz.) thawed, divided
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.