Caramel Pecan Crunch Pumpkin Pie

Every bite of this no-bake pumpkin pie reveals layers of caramel pecan crunch and creamy vanilla cheesecake pudding with fall spices.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 432 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 cup pumpkin puree
• 1 cup cold milk
• 1 (9 inch) graham cracker crust
• 1 (3.4 ounce) package instant vanilla pudding mix
• ½ (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
• ¼ cup caramel ice cream topping, or to taste, divided
• ¾ cup chopped pecans, divided
• 1 (3.4 ounce) package instant cheesecake pudding mix

Recipe Instructions

Step 1

Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cover with 1/2 of the chopped pecans.

Step 2

Mix pumpkin puree, milk, vanilla pudding mix, cheesecake pudding mix, cinnamon, nutmeg, and cloves in a large bowl until smooth. Pour over pecans in the pie crust. Smooth whipped topping over the surface with a spatula.

Step 3

Drizzle remaining 2 tablespoons caramel over whipped topping. Garnish with remaining chopped pecans. Refrigerate until pie is chilled through and firm, at least 1 hour.