My Classic Pumpkin Pie with Caramel and Pecans

On By CozyScribeIn Recipes

Autumn isn’t complete without a slice of pumpkin pie! This is my favorite recipe that I make every year—it’s creamy, sweet, and topped with just the right amount of pecans and caramel.

Ingredients

  • 1/4 cup + 2 Tbsp. caramel ice cream topping, divided
  • 1 ready-to-use graham cracker crumb crust (6 oz.)
  • 1/2 cup + 2 Tbsp. chopped pecans, divided
  • 2 packages (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 1 cup cold milk
  • 1 cup canned pumpkin
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Instructions

  1. Prepare the crust: Pour 1/4 cup caramel topping into the bottom of the graham cracker crust. Sprinkle 1/2 cup of chopped pecans over the caramel.
  2. Make the filling: In a large bowl, whisk together the vanilla pudding mix, cold milk, pumpkin, cinnamon, and nutmeg until smooth. Gently fold in 1-1/2 cups of COOL WHIP. Spoon the mixture into the prepared crust.
  3. Chill and top: Refrigerate the pie for at least 1 hour. Just before serving, top with the remaining COOL WHIP, drizzle with the remaining caramel, and sprinkle with the rest of the pecans.

Tips & Tricks

  • Substitute ingredients:
    • Almond, oat, or soy milk can replace regular milk for a dairy-free version.
    • Pecans can be swapped for walnuts or almonds.
    • Use homemade whipped cream instead of COOL WHIP for a fresher taste.
  • Flavor variations:
    • Add a pinch of ginger or cloves to the filling for extra warmth.
    • Mix in mini chocolate chips for a fun twist.
  • Serving tips:
    • Chill longer for a firmer texture.
    • Drizzle extra caramel just before serving for a decadent touch.
    • Store leftovers in the fridge for up to 3 days.

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