No-Bake Caramel-Pecan Pumpkin Pie
Created by Netgirl on September 22, 2017
- Servings: 7
- Prep Time: 25m
- Cook Time: 0m
- Recipe #28185
Ingredients
- 1 1/4 cups graham crumbs
- 1/4 cup margarine (melted)
- 1/4 cup caramel ice cream topping (more to drizzle over top before serving)
- 1 cup pecans, coarsely chopped (divided)
- 2 packages (3.4 ounce) Jell-O Vanilla Instant Pudding (the 4-serving size)
- 1 cup pumpkin (canned)
- 1 cup whole milk (cold)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups Cool Whip Whipped Topping (divided)
How to Make
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TO MAKE THE CRUST
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Step 1: Mix graham crumbs and margarine; press onto bottom and up side of 9-inch pie plate.
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Step 2: Spread 1/4 cup caramel topping on crust then sprinkle with 1/2 cup nuts.
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TO MAKE THE FILLING
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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.
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Step 4: Just before serving, top with remaining Cool Whip, some caramel topping and remaining 1/2 cup nuts.
Nutritional Facts
- 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