Menu Monday

Since the holidays are coming up, I thought I would post a yummy pie recipe. I pulled this out of a magazine, and it was just as good as it sounds!

Turtle Pumpkin Pie

1/4 cup plus 2 tbsp caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 tbsp pecan pieces, divided*
1 cup cold milk
2 pkg (3.4 oz each) vanilla instant pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) whipped topping, thawed, divided

*I toasted the pecan pieces to enhance the flavor. Heat a frying pan over medium high heat (don't add any oil or cooking spray), add nuts, cook for a couple minutes, tossing/stirring to make sure they evenly cook.

Pour 1/4 cup caramel topping into crust (enough to thinly cover the bottom).

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups of whipped topping. Spread into crust.

Refrigerate at least 1 hour. Top with remaining whipped topping, drizzle with caramel, and sprinkle remaining pecan pieces just before serving.