Pumpkin Pie Redux

Thursday I had lunch with some friends from Sunday school. I sat next to Gail and she mentioned that she still wanted my recipe for the pumpkin pie I made at Thanksgiving, and then again at Christmas. I first tried the pie at my friend, Jill's house and it was so delicious I had to make it for the holidays. Our family ate the entire pie the first night! So, Gail, this recipe is for you. Hope you and your family enjoy it as much as we did.

TURTLE PUMPKIN PIE

Crust
2 cups graham cracker crumbs (I used cinnamon grahams)
5 tablespoons butter, melted
1/3 cup light brown sugar

Filling

1/4 cup caramel ice cream topping
1/2 cup pecan pieces
1 cup cold milk
2 pkg. (4 serving size) Jello vanilla instant pudding
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
8 oz tub Cool Whip, divided

Topping
2 tablespoons caramel ice cream topping
2 tablespoons pecan pieces

1) Mix graham cracker crust ingredients together. Press firmly onto bottom and up sides of pie pan of desired size. If in a silver pan, bake 8-10 minutes at 350, and if in dark pan bake 8-10 minutes at 300. Bake til just lightly browned.

2) While crust is baking, beat milk, dry pudding mixes, pumpkin and spices until blended. Fold in 1 1/2 cups Cool Whip (half the container).

3) When crust is slightly cool, pour 1/4 cup caramel topping into crust and sprinkle with 1/2 cup pecans.

4) Add filling to pie. Refrigerate at least one hour. Top with remaining whipped topping (I like to pipe on from the snipped off tip of a ziplock style bag) and drizzle with caramel. Then sprinkle with remaining pecans.

5) Store in fridge.

Note: The last time I made this pie, rather than using the remaining 1/2 container of Cool Whip for topping, I made my own whipped cream, piped it on and then followed with caramel topping and pecans as noted above. See whipped cream recipe below.

Maple Whipped Cream
1 cup heavy whipping cream
1/4 cup confectioners sugar
1 tablespoon maple syrup

Using mixer (preferably with whisk attachment and chilled bowl) beat together whipped cream and confectioners sugar until peaks form. Add maple syrup and beat. You want it thick enough that it holds its shape well but don't beat it so long that it turns into butter.