If you are in a hurry for a Thanksgiving dessert, the easiest thing to do is be like Sandra Lee and take some help from the store. Use a ready-made pie crust, instant pudding mix, and caramel sauce to assemble a delicious turtle pumpkin pie. The recipe calls for cool whipped topping, but it really doesn't take that long to make.
If you have the time, I suggest whipping the cream with a couple tablespoons of sugar and a teaspoon of vanilla extract. To look at this easy recipe, read more.
From Kraft Foods
Ingredients
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) Jell-o vanilla flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) cool whip whipped topping, thawed, divided
Directions
- Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
- Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups cool whip. Spread into crust.
- Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.
Serves 10.
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Mine's VERY similar, but it's more of a double layer cheese pie...
but instead I whisk together 4oz cream cheese, 1 tablespoon milk and sugar and then gently stir in whipped topping and spread over the crust.
THEN I do the pumpkin layer.
And it sets for 4 hours.
And then you can top with more whipped cream and/or caramel, pecans, etc.
It's AMAZING and if you opt for fat free cream cheese and fat free coolwhip, it's actually a fairly healthy dessert! Aside from all the sugars:)