Caramel Pecan Crunch Pumpkin Pie

Name: Caramel Pecan Crunch Pumpkin Pie recipe
Prep time: 15 min
Cook time: 15 min
Yield: 1 9-inch pie
Cuisine: Global
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

by Célia Mercier 1 year ago

0 (0)

431.8 kcal

57.3 g carbs

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Description

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

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

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.

Nutrition Facts

serving: 1 9-inch pie

calories: 431.8 kcal

carbohydrates: 57.3 g

protein: 4.4 g

saturated fat: 7.9 g

cholesterol: 2.5 mg

sodium: 556.2 mg

fiber: 2.8 g

sugar: 34 g