I love doctoring up my recipes. I frequently take something normal, like a chocolate cake mix, and tweak it here and there until it becomes a magnificently rich and glorious creation. That makes everyone who eats it gain fifteen pounds. Instantly. I found this recipe in the Holiday 2008 edition Kraft’s Food & Family Magazine. The original recipe was a tweaked pumpkin pie, and then I tweaked it again. The results have been delicious. Enjoy!
Turtle Pumpkin Pie
Press pie crust into pie plate. Bake according to recipe directions (or package instructions) until golden brown.
Pour Ã‚¼ cup of caramel topping into crust. Sprint with Ã‚½ cup pecans.
Beat milk, pudding mixes, pumpkin, and spices with whisk until blended. Stir in 1Ã‚½ cups whipped topping. Spread into crust.
Refrigerate at least one hour.
Mix remaining whipped topping and caramel topping. Sprinkle remaining pecans over the top just before serving. Makes 10 servings.
© 2008 – 2018, Tara Ziegmont. All rights reserved.