"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

TURTLE PUMPKIN PIE Recipe

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This recipe for TURTLE PUMPKIN PIE, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Vogel
Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup, plus 2 tbsp. caramel ice cream topping, divided
1 6-oz. Honey Maid graham pie crust
1/2 cup plus 2 tbsp. chopped Planters pecans
2 packages (3.4-oz.) Jell-O Vanilla Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8-oz.) Cool Whip, thawed, divided

Directions:
Directions:
Pour 1/4 cup caramel topping into pie crust; sprinkle with 1/2 cup nuts. Beat pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spoon into crust. Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping (drizzle) and nuts (sprinkled) just before serving.

Personal Notes:
Personal Notes:
I used Keebler brand (a little larger crust). I toasted my own fresh pecans for 5 minutes in a 350 oven. Where it says refrigerate 1 hour, I refrigerate overnight. Even if you don't like pumpkin pie, you will love this one!

 

 

 

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