Easy no-bake pumpkin pie with creamy pudding filling, caramel sauce, and pecans. A delicious twist on a classic fall dessert. Get the recipe.
A different take on pumpkin pie with a creamy pumpkin/vanilla pudding filling, and with caramel sauce and pecans.
Instructions
- Combine crumbs with melted butter
- Press into 9-inch pie plate
- Pour 1/4-cup caramel topping into crust
- Sprinkle with 1/2 of the pecans
- Whisk together the milk with the pudding mixes, pumpkin and spices for 2 minutes
- Stir in 1-cup of Cool Whip
- Spread into crust
- Refrigerate for 1-hour
- Top with remaining Cool Whip then the caramel topping and nuts just before serving