Here's a no-bake pumpkin pie that's just right for guests or dessert for your women's card club. I found the recipe scribbled in a little notebook that I carry, but don't know where I got it.
Caramel Pumpkin Pie
a graham cracker or gingersnap crust, commercial or home made
1/2 c of caramel ice cream topping
2-3 T of caramel ice cream topping (for garnish)
1/2 c pecan halves
1/4 c coarsely chopped pecans (for garnish)
1 c milk
2 pkg vanilla instant pudding
1 can pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
an 8-oz tub of whipped topping
1. Spread 1/2 ice cream topping over the bottom of the crust.
2. Sprinkle pecans to cover the bottom of the crust.
3. Beat milk, pudding mixes, spices, and pumpkin together.
4. Fold 1 and 1/2 c whipped topping into pumpkin mix.
5. Spread filling into crust.
6. Refrigerate for one hour or longer.
7. Shortly before serving: Spread the rest of the whipped topping over the pie filling. Drizzle caramel ice cream topping on top, then sprinkle the chopped pecans over all.
