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Caramel Pecan Crunch Pumpkin Pie

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"Chilled pumpkin pie layered with yummy caramel and pecans. So simple and always a favorite."
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1 h 15 m servings 432 cals
Original recipe yields 8 servings (1 9-inch pie)


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  • Prep

  • Ready In

  1. Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cover with 1/2 of the chopped pecans.
  2. Mix pumpkin puree, milk, vanilla pudding mix, cheesecake pudding mix, cinnamon, nutmeg, and cloves in a large bowl until smooth. Pour over pecans in the pie crust. Smooth whipped topping over the surface with a spatula.
  3. Drizzle remaining 2 tablespoons caramel over whipped topping. Garnish with remaining chopped pecans. Refrigerate until pie is chilled through and firm, at least 1 hour.

Nutrition Facts

Per Serving: 432 calories; 22.1 g fat; 57.3 g carbohydrates; 4.4 g protein; 3 mg cholesterol; 556 mg sodium. Full nutrition

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