Jancey's Cooking Corner: Turtle Pumpkin Pie

Photo courtesy of the Cooking Corner.

There are traditional pumpkin pies and there are light pumpkin pies. Light pies are the ones mixed with pudding or whipped topping to lighten up the thicker pumpkin taste and texture.
This "Turtle" pie combines caramel, nuts and a light pumpkin layer to create a unique take on pumpkin pie. This dessert with a twist on classic pumpkin pie is an easy treat for the holidays.

Turtle Pumpkin Pie
1 graham cracker pie crust
1/4 cup plus 2 T. caramel ice cream topping
1/2 cup walnuts, chopped
2 (3 oz.) pkg. French vanilla instant pudding (regular vanilla is fine, too)
1 cup milk
1 cup canned pumpkin (not pumpkin pie mix)
1-1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 (8 oz.) tub of whipped topping

Pour 1/4 cup of caramel topping along the bottom of the pie crust. Sprinkle caramel with 1/3 cup nuts, saving just a little nuts for topping pie.

Beat pudding mix, milk, pumpkin and spices with mixer or whisk until well blended and smooth.

Gently stir in 1-1/2 cups of whipped topping (1/2 tub) until well combined and smooth. Spoon into pie crust and spread evenly.

Chill pie 1 hour. Top with remaining whipped topping, caramel and nuts before serving.

Serves 6-8.