Pumpkin Turtle Pie

Ingredients

• 3 tablespoons fat-free caramel topping
• 1 (6-ounce) reduced fat graham cracker crust
• 4 tablespoons coarsely chopped pecans
• 1 cup skim milk
• 1 (4-serving size) package vanilla instant pudding or sugar-free vanilla instant pudding
• 1 cup canned pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1-1/2 cups fat-free whipped topping

Directions

Drizzle 2 tablespoons caramel topping on the bottom of the crust and sprinkle with 3 tablespoons pecans. Set aside. Whisk the milk and pudding mix in a bowl, beating constantly until well blended for about 2 minutes.  Fold in pumpkin puree.

Add the pumpkin pie spice, beating with a whisk until blended. With a rubber spatula, gently fold half of the whipped topping into the pumpkin mixture just until blended. Repeat with the remaining half of the whipped topping.

Spread the filling in the crust and refrigerate until set, at least 2 hours or overnight. Sprinkle the top with remaining 1 tablespoon pecans, then drizzle with the remaining 1 tablespoon caramel topping.   

Yield: 8 servings (1 serving = 1/8 pie)