No-Bake Caramel-Pecan Pumpkin Pie

6-8
Servings
25m
Prep Time
0m
Cook Time
25m
Ready In


"Caramel and nuts are spread over the crust then the pumpkin filling over the crust then remaining Cool Whip on top. There is no baking at all for this pie and you can make it ahead of time"

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (161.3 g)
  • Calories 380.7
  • Total Fat - 28.1 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 21.7 mg
  • Sodium - 526.2 mg
  • Total Carbohydrate - 15.5 g
  • Dietary Fiber - 2.1 g
  • Sugars - 11.8 g
  • Protein - 9.5 g
  • Calcium - 96.3 mg
  • Iron - 1 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.4 mg

TO MAKE THE CRUST


Step 1

Mix graham crumbs and margarine; press onto bottom and up side of 9-inch pie plate.

Step 2

Spread 1/4 cup caramel topping on crust then sprinkle with 1/2 cup nuts.

TO MAKE THE FILLING


Step 3

With a whisk, beat the 2 boxes of dry pudding mixes with pumpkin, milk and spices in medium bowl for around 2 minutes, With a spatula, stir in 1 cup Cool Whip. Spoon into crust. Place in the fridge for 1 hour.

Step 4

Just before serving, top with remaining Cool Whip, some caramel topping and remaining 1/2 cup nuts.

Tips & Variations


No special items needed.

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