September 22, 2017
Desserts, Fancy/Entertaining, Dairy,
Vegetables, Pumpkin , Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, No-Cook, Entertaining, Fall/Autumn, Thanksgiving, Refrigerator, Vegan, Pudding Mix, Make it from scratch, Pies more
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"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"
Mix graham crumbs and margarine; press onto bottom and up side of 9-inch pie plate.
Spread 1/4 cup caramel topping on crust then sprinkle with 1/2 cup nuts.
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.
Just before serving, top with remaining Cool Whip, some caramel topping and remaining 1/2 cup nuts.
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