{To Die For Turtle Pumpkin Pie}

This Thanksgiving we’re going to my sister-in-law’s. Oh how I’d love to host a holiday but my house is too small. And we live hours from most of our family so……….we are usually traveling during the holidays. Anyhow, I told my SIL that I’d take care of desserts. That’s pretty much a death sentence for someone who is trying to reach their Weight Watchers goal (like me) but since I love to bake, I’m taking this bad boy on!

I will bake my usual chocolate chip cookies (or in this case M&M cookies) and my Caramel Chewy Nut bars (they are even more delicious than they sound) but in the spirit of Thanksgiving I decided to try my hand at pumpkin pie. Having never made pie before (I know!) I went to the only the best resource in the world – the internet. She’s my friend. She shares a lot with me. Let’s call her Nettie. So I went to Nettie in search of a Pecan Pumpkin Pie recipe and this is what she gave me. Turtle Pumpkin Pie. I LOVE those little chocolate turtles and I LOVE pumpkin so this was perfect!
Turtle Pumpkin Pie
After wiping the drool off my chin, I quickly bookmarked the page so that I could make it. I found the recipe at Kraft.com. I’ll save you the trouble of clicking through to their website and post the recipe here.
**Just a little side note: If you happen to be on Weight Watchers, it’s about 5 pts per slice (8 slices per pie) if you use fat free milk, sugar free fat free pudding, fat free cool whip, fat free caramel and a reduced fat graham cracker crust. :)
Ingredients:
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (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:

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Delish!

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XOXO
Diana
www.thegirlcreative.com

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