Shelly's Recipe

NO BAKE TURTLE PUMPKIN PIE

Category: Pies - Cream and Custard

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
1/4 cup caramel ice cream topping
1/2 cup pecan pieces

Filling:
2 (3.4 oz) pkg vanilla flavor instant pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground allspice or nutmeg
1 1/2 cups whipped topping, thawed and divided

For the crust: In a medium bowl, mix the graham cracker crumbs and sugar together. Add the melted butter and stir. Heat the ice cream topping and add to the crumb mixture. Press the crumb mixture across the bottom of a nine-inch pie pan and up the sides to form the crust. Sprinkle with the pecans and press them into the crust. Set aside.

For the filling: Whisk the dry pudding mixes, milk, pumpkin, and spices until well blended. Stir in the whipped topping. Spoon the filling into crust. Refrigerate for at least an hour. Top with remaining whipped topping caramel topping and pecans just before serving.