Saturday, November 5, 2011

Turtle Pumpkin Pie

You know Starbucks' annual special-edition Pumpkin Spice Latte?  I think it's achieved sort of a cult-like following.  Among my friends, the first day it is available results in a mass text frenzy.

So when I discovered this pumpkin pie recipe, that tastes just like that Pumpkin Spice Latte, I knew I had found a winner.  A pie that will stand the test of time.  A recipe that will skip right past my trial recipe binder and into my official recipe collection.

When you start with a puddle of caramel and chopped pecans in a graham cracker crust, you know you've got a good thing going.

And then when you combine vanilla pudding mixes with pumpkin and classic fall spices, and then add whipped cream on top of all that...  well, how can you go wrong?

You can't.  You just can't.

Enjoy this with friends, with coffee, and preferably with a cozy, roaring fire in the stone hearth behind you.  Yes, I have a vivid imagination.

Turtle Pumpkin Pie

1 deep-dish graham cracker crust
1/4 c plus 2 Tbsp caramel topping
1/2 c plus 2 Tbsp chopped pecans
1 c cold milk
2 pkg instant vanilla pudding mix
1 c pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
dash of ground cloves
8 oz whipped cream, divided

Drizzle 1/4 cup caramel into pie crust.  Sprinkle 1/2 cup pecans on caramel.

Whisk together the milk, vanilla pudding mix, pumpkin and spices.  Fold in 1 1/2 cups whipped cream.  Spread into prepared pie crust.  Refrigerate for at least 1 hour.

Before serving, spread remaining whipped cream on top of pie.  Drizzle 2 Tbsp caramel and sprinkle 2 Tbsp pecans on top.

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