This recipe was contributed by Dessa Bailey of Idaho Falls, Idaho. We found it very easy to put together. We served it to customers in our store and attendees at a class to rave reviews.
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
1/4 cup caramel ice cream topping
1/2 cup pecan pieces
2 packages (3.4 oz each) vanilla flavor instant pudding
1 cup cold milk
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice or nutmeg
1 1/2 cups Cool Whip® topping, thawed and divided
For the crust
- In a medium bowl, mix the graham cracker crumbs and sugar together. Add the melted butter and stir. Heat the ice cream topping and add to the crumb mixture. Press the crumb mixture across the bottom of a nine-inch pie pan and up the sides to form the crust. Sprinkle with the pecans and press them into the crust. Set aside.
For the filling
- Whisk the dry pudding mixes, milk, pumpkin, and spices until well blended. Stir in the Cool Whip. Spoon the filling into crust.
- Refrigerate for at least an hour. Top with remaining Cool Whip®, caramel topping and pecans just before serving.