3/4 cup caramel ice cream topping
1 graham cracker pre-made pie crust
3/4 cup chopped pecans
1 cup milk
2 3.4-oz. packages vanilla instant
1 cup canned pumpkin
1 1/2 tsp. pumpkin pie spice
1 8-oz. container thawed whipped cream
Pour 1/2 cup of the caramel ice cream
topping over the pie crust, then sprinkle
with 1/2 cup of the chopped pecans.
Whisk the milk, pudding mix, pumpkin, and pumpkin pie spice together until completely blended. Then add 1 1/2 cups of whipped cream until fully mixed. Spread mixture into pie crust.
Refrigerate pie for at least two hours. Before serving, top the pie with the remaining whipped cream and then drizzle with the remaining caramel and pecans.
If entertaining family or friends, heat apple cider over the stove and steep with mulling spice in a tea strainer for a robust holiday drink to accompany this dessert.
For more simple holiday recipes, check your local grocery store magazine aisle or go online for free recipes.
Have a great Thanksgiving.