This recipe is a variation of a turtle pie recipe that I found in a magazine a while back. It’s a perfect alternative to plain pumpkin pie to change things up for the holiday this year.
1 cup milk
2 packages (3.4 oz. each) instant pudding, cheesecake flavored
1 cup canned pumpkin
2 tsp. ground cinnamon
1⁄2 tsp. nutmeg
1 chocolate pie crust
1⁄2 cup caramel ice cream topping (divided)
3⁄4 cup pecans, chopped — Heggy’s are awesome — (divided)
1 container (8 oz.) whipped cream (divided)
Chocolate syrup to taste
Combine milk, pudding, pumpkin and spices with whisk. Stir in 11⁄2 cups of whipped cream. Set aside. Pour 1⁄4 cup of caramel topping into crust, top with 1⁄2 cup pecans. Spread pie filling into crust. Refrigerate at least 1 hour. Just before serving, top with whipped cream, reserved caramel and pecans. Drizzle with desired amount of chocolate syrup.