Review by Rachael:
Pumpkin pie and Thanksgiving go hand in hand but not everyone has time to bake pies for the holidays. I saw this on a PBS cooking show and decided to try it out. It sounded easy enough and it looked delicious on the show. I’m not a big fan of nuts so I didn’t do the pecans but will include them here so you have that option if you want.
¼ cup plus 2 tablespoons caramel ice cream topping, divided
1 6-ounce Honey Maid graham pie crust
½ cup plus 2 tablespoons Planters pecan pieces, divided
1 cup cold milk
2 packages (4-serving size each) JELL-O Vanilla flavor Instant pudding & pie filling
1 cup canned pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 8-ounce Cool Whip whipped topping, thawed, divided
Pour ¼ cup caramel topping into crust and sprinkle with ½ cup pecans.
Beat milk, dry pudding mixes, pumpkin, and spices with whisk until blended. Fold in 1 ½ cups whipped topping.
Spread into crust.
Refrigerate 1 hour, and then top with remaining whipped topping and pecans. Drizzle with caramel topping just before serving. Store leftovers in refrigerator.
This was easy to make and went over well with the family. It tasted good and had a “light” feel to it rather than a heavy pie filling.