Recipe By Kraft
Published Oct 9th
Prep 15m Cook - Additional 1h Ready In 1h 15m
Servings 10 servings Calories 321.2

This recipe takes pumpkin pie to a whole new level, with drizzled caramel, chopped pecans and airy COOL WHIP Whipped Topping. Cue the applause.

Recipe Ingredients

  • ¼ cup caramel ice cream topping
  • 1 (6 ounce) ready-to-use graham cracker crumb crust
  • ½ cup PLANTERS Pecan Pieces
  • 2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding
  • 1 cup cold milk
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 2 tablespoons caramel ice cream topping
  • 2 tablespoons PLANTERS Pecan Pieces

Cooking Directions

  1. 1 Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.
  2. 2 Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
  3. 3 Refrigerate 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Nutrition Facts

  • Calories 321.2
  • Carbohydrate 46.9 g
  • Cholesterol 2.1 mg
  • Fat 13.9 g
  • Fiber 1.9 g
  • Protein 2.7 g
  • Saturated Fat 5.4 g
  • Sodium 489.1 mg
  • Sugar 163.2 g

Chef's Notes

At 10 servings, this tasty pie is a perfect dessert to feed a crowd; Microwave 16 KRAFT Caramels and 1 Tbsp. water in microwaveable bowl on HIGH 1- 1/2 min. or until caramels are completely melted, stirring every 30 sec. Use instead of the caramel ice cream topping; Need some ideas for how to use the leftover canned pumpkin? Go to and search for "pumpkin."; Refrigerate any leftovers; Carefully transfer pie crust from pie pan to a colorful pie plate or festive plate before using to prepare pie as directed; TURTLES® is a registered trademark of DeMet's Candy Company.


  1. This pie was wonderful but be warned! It's very RICH! I made very few adjustments. I made my own pie crust which added to the flavor: 1 c. flour 1/2 c. softened butter 1/2 c. chopped pecans; blend; press into the pie pan bottom & sides; bake for 15 minutes. Then follow the directions from - Read more ...
  2. This is the only pumpkin pie I will eat! I took it to my family Thanksgiving last year and everyone else loved it too.
  3. Tasty but my pie turned out to be the consistency of a thick pudding. Is that how it is suppose to be? Because the picture looks more like a traditional pumpkin pie and mine.... well its a big pile of mush. Tasty mush though:-) I really like the caramel on the crust.
  4. The only pumpkin pie I have ever liked! Was the 1st to go this last Thanksgiving!
  5. It is easy to make but the pumpkin part of the pie isn't very sweet. No one even took a piece at Christmas -- in all fairness this pie was competing against a Blackberry sourcream pie as well as cherry cheesecake....
  6. This is soo good and soo easy. I have used both pumpkin pudding and chocolate pudding. I think there are several flavors of pudding that would be good such as butterscotch vanilla... mmm good!! I have made this many times. I prefer the shortbread crust with chocolate pudding yet graham crust works good too.
  7. This is a really good pie but I think it would have been better if some of the cool whip in the filling was substituted with more pumpkin to give the pie more flavor.
  8. I used skim milk fat free Cool Whip fat free pudding mixes and a reduced fat graham cracker crust to help keep the total fat and calories down and it was delicious! I am planning on bringing this to Thanksgiving dinner to offer a desert option for those watching their diet!
  9. I don't use the pecans in this recipe it interferes with the creamy texture. I've tried with and without and the without had everyone complimenting this recipe

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