Lizard Pumpkin Pie

Everybody loves pie! The caramel ice cream topping adds phenomenal flavor and leaves your mouth watering for more.

Yield: Serves 10

Ingredients

  • 1/4 cup plus 2 T. caramel ice cream topping, divided
  • 1 (9-inch) graham cracker crust
  • 1/2 cup plus 2 T. pecan pieces, divided
  • 1 cup milk
  • 2 3.4-oz. pkgs. instant vanilla pudding mix
  • 1 cup canned pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 8 ounce container frozen whipped topping, thawed and divided

Preparation

  1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts. Beat milk, dry pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1 1/2 cups whipped topping; spread mixture into crust. Refrigerate at least one hour. Before serving, spread pie with remaining whipped topping, drizzle with remaining caramel topping and sprinkle with remaining pecans if desired.
Note:

To make the top of the pie artistic, drizzle the caramel one way across the pie. Then use a knife and gently make cutting lines across it.

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