Southern Okie Caramel Pumpkin Pie

Posted by Gina Hollingsworth on 11/26/2014

Southern Okie Caramel Pumpkin Pie

¼ cup plus 2 tablespoons caramel

1 graham cracker crust

½ cup peanuts

2 packages of vanilla instant pudding

1-cup cold milk

1 cup Southern Okie Gourmet Pumpkin Spread

1 (8 ounce) tub of Cool Whip

  • Pour ¼ cup caramel topping onto bottom of piecrust; sprinkle with peanuts
  • Beat vanilla pudding, cold milk and Southern Okie Gourmet Pumpkin Spread in large bowl until blended.  Stir in 1 ½ cup of Cool Whip; spoon into crust
  • Refrigerate 1 hour.  Top with remaining Cool Whip, caramel topping and nuts.