Added to shopping list. Go to shopping list.
Ingredients1 h 15 m servings 432 cals
Original recipe yields 8 servings (1 9-inch pie)
- Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cover with 1/2 of the chopped pecans.
- 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.
- 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.
Per Serving: 432 calories; 22.1 g fat; 57.3 g carbohydrates; 4.4 g protein; 3 mg cholesterol; 556 mg sodium. Full nutrition