Shelly's Recipe

TURTLE PUMPKIN PIE

Category: Pies - Cream and Custard

1/4 cup + 2 tbsp caramel ice cream topping, divided
1 pie crust (prebaked or graham)
1/2 cup + 2 tbsp pecan pieces (I used candied pecans)
1 cup cold milk
2 pkg instant vanilla pudding mix
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
8 oz Cool Whip, Dream Whip or whipped cream (I used whipped cream)

Pour 1/4 cup caramel topping into pie crust, top with 1/2 cup pecan pieces.

Beat milk, pudding mix, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip, Dream Whip or whipped cream. Spread evenly in crust over topping and pecans.

Refrigerate at least an hour. Top with additional cool whip, caramel topping and pecans. Makes 10 servings.

NOTE: I used whipped cream for this recipe, and piped the pumpkin mousse into little tart shells, then topped them with a candied pecan half. I did put some caramel in the bottom of the shells, but it was a little messy. It would be just as wonderful with the caramel omitted or just a little drizzled over the top of the mousse and pecan half.