Friday, October 17, 2008

Turtle Pumpkin Pie

1/4 cup Carmel Ice Cream Topping (Smuckers makes a Sugar-Free)

1 Graham Cracker Pie Crust

1/2 cup Pecan pieces

1 cup cold milk

2 pkg (3.4 oz. ea.) Vanilla instant pudding (Jello makes a Sugar-Free)

1 cup canned pumpkin

1 tsp ground cinnamon

1/2 tsp. nutmeg

1 8 0z. tub Cool Whip ( Really is low-cal and low sugar content)

Pour 1/4 c. carmel topping into crust & sprinkle 1/2 c pecans on top.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended.

Stir in 1 1/2 cups Cool Whip. Spread into crust. Refrigerate at least

1 hour. Just before serving, top with remaining Cool Whip, drizzle a little

more carmel and a few more pecan pieces on top.

Really good!!!!!

Contributed by Jill Perkins

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