Turtle Pumpkin Pie
¼ cup + 2bsp caramel (divided)
1 6 oz. graham cracker pie crust
½ cup + 2 tbsp coarsely chopped walnuts (you can also use pecans, but I like to use walnuts so it’s not pecan overload if you’re also serving pecan pie)
1 cup milk
2 4oz packages vanilla instant pudding mix
1 cup of canned pumpkin
1 teaspoon of ground cinnamon
½ teaspoon of ground nutmeg
8 oz cool whip (1 tub)
Pour ¼ cup of the caramel into the pie crust and then sprinkle with ½ cup of walnuts. Beat the milk, drug pudding mix, pumpkin and spices together with a whisk until well blended. Stir in 1 ½ cups of Cool Whip and spread this filling into the pie crust. Top the pie with the remaining Cool Whip.
Refrigerate for about 1 hour. Top with remaining pecans and drizzle the top with the remaining caramel. I like to drizzle it using a piping bag, but a fork works too!
Store the pie in the refrigerator until you’re ready to serve.