[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Turtle Pumpkin Pie[/title][fusion_text]Week of November 3rd to November 7th , 2008
TURTLE PUMPKIN PIE
1/4 Cup, plus 2 Tbs. Caramel Ice Cream topping, divided 1 Graham Cracker Crust
1/2 Cup plus 2 Tbs. Pecan Pieces, divided 1 Cup Cold Milk
2 Pkg. (3.4 oz. each) Vanilla Instant Pudding 1 Cup Canned Pumpkin
1 Tsp. Cinnamon 1/2 Tsp. Nutmeg
8oz. Cool Whip, thawed, divided
Pour 1/4 cup caramel topping into crust. Sprinkle with 1/ 2 cup pecans. In a bowl, combine the milk, pudding mixes, pumpkin and spices and whisk until blended. Stir in 1 1/2 cups Cool Whip. Spread into crust. Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving.
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