Caramel Pecan Crunch Pumpkin Pie recipe

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Ingredients

1 (9 inch) graham cracker crust
¼ cup caramel ice cream topping, or to taste, divided
¾ cup chopped pecans, divided
1 cup pumpkin puree
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant cheesecake pudding mix
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Nutrition Info

431.8 calories
carbohydrate: 57.3 g
cholesterol: 2.5 mg
fat: 22.1 g
fiber: 2.8 g
protein: 4.4 g
saturatedFat: 7.9 g
servingSize: -
sodium: 556.2 mg
sugar: 34 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Coat the bottom of the graham cracker crust with 2 tablespoons caramel, cover with 1/2 of the chopped pecans.

  2. Mix pumpkin puree, milk, vanilla pudding mix, cheesecake pudding mix, cinnamon, nutmeg, and cloves in a large bowl until smooth. Pour over pecans in the pie crust. Smooth whipped topping over the surface with a spatula.

  3. Drizzle remaining 2 tablespoons caramel over whipped topping. Garnish with remaining chopped pecans. Refrigerate until pie is chilled through and firm, at least 1 hour.

Recipe Yield

1 9-inch pie

Recipe Note

Chilled pumpkin pie layered with yummy caramel and pecans. So simple and always a favorite.

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