So I must be in a baking mood, because I've done a ton of it lately. This week Michelle and I decided to try to find a recipe for the rest of the pumpkin that we had in our fridge. We found this recipe and I was really excited about it... plus it is delicious.
Turtle Pumpkin Pie
1/4 cup caramel topping
1 graham cracker crust
1/2 cup pecan pieces, divided
1 cup cold milk
2 pkgs vanilla pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) whipped topping
Pour caramel topping into crust; sprinkle with pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in whipping topping. Spread into crust.
Refrigerate at least 1 hour. Top with whipping topping, caramel and pecans before serving.
It wasn't all the way set when we tried it, but it was definitely tasty. Enjoy!
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