No-Bake Caramel-Pecan Pumpkin Pie
Recipe: #28185
September 22, 2017
Categories: Desserts, Pumpkin, Thanksgiving, Vegan, Pudding Mix, Pies, more
"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"
Ingredients
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
Step by Step Method
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
No special items needed.