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TURTLE PUMPKIN PIE Recipe

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This recipe for TURTLE PUMPKIN PIE is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup, plus 2 tbsp. caramel ice cream topping, divided
1 6-oz. Honey Maid graham pie crust
1/2 cup plus 2 tbsp. chopped Planters pecans
2 packages (3.4-oz.) Jell-O Vanilla Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8-oz.) Cool Whip, thawed, divided

Directions:
Directions:
Pour 1/4 cup caramel topping into pie crust; sprinkle with 1/2 cup nuts. Beat pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spoon into crust. Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping (drizzle) and nuts (sprinkled) just before serving.

Personal Notes:
Personal Notes:
I used Keebler brand (a little larger crust). I toasted my own fresh pecans for 5 minutes in a 350º oven. Where it says refrigerate 1 hour, I refrigerate overnight. Even if you don't like pumpkin pie, you will love this one!

 

 

 

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