Tuesday, January 24, 2017

Pumpkin Supreme Pie

      Our family loves this pie.  I try to make it when we are having special company over for dinner or on Thanksgiving but my family would love to have this at least once a week.  It is a perfect pumpkin pie but elevated to a whole new level. It looks lovely and tastes delicious!


Pumpkin Supreme Pie, Cool Whip


Pumpkin Supreme Pie

2 pkgs. vanilla instant pudding (3.4 oz. size)
1 c. milk
1 c. pumpkin
1/4 c. caramel topping (plus 2 T. more)
1/4 c. pecan bits
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves

    For this recipe, you can use a regular pie crust or a graham cracker crust.  We have tried it with both and both ways are incredible and we can't decide which crust we like better!

      Pour 1/4 c. of caramel into the bottom of the pie crust and then set the pie crust aside.  In a mixing bowl, beat together the pudding, milk, pumpkin and spices.  Whisk until blended.  Stir in 1 1/2 c. of Cool Whip. Now pour entire mixture into the pie crust.  

     Place in refrigerator for 1 hour.  Remove and top with 1/2 c. of Cool Whip and 2 T. of caramel and then sprinkle with nuts. 
 
Pumpkin Supreme Pie, Cool Whip

Pumpkin Supreme Pie, Cool Whip


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