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Pumpkin Praline Pie
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1/3 cup butter or margarine
1/2 cup chopped Pecans
1/3 cup firmly packed brown sugar
1 Graham Cracker Pie Crust (6 oz.)
1 cup cold milk
1 can (16 oz.) pumpkin
2 pkg (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/4 tsp. pumpkin pie spice
1 tub (8 oz.)Whipped Topping, thawed, divided
Melt butter in small saucepan on medium heat. Add pecans and brown sugar; mix well. Bring to boil. Simmer, 30 seconds, stirring constantly. Spread onto bottom of crust. Cool.
Pour cold milk into large bowl. Add pumpkin, pudding mixes and spice. Beat with wire whisk until well blended. (Mixture will be thick.) Gently stir in 1-1/2 cups of the whipped topping. Spread over pecan layer.
Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Garnish with finely chopped nuts. Store leftover pie in refrigerator.
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