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Layered Caramel-Pumpkin Pie
Layered Caramel-Pumpkin Pie

Layered Caramel-Pumpkin Pie

27 Review(s)
Cook Minutes 1 Hr 15 Min
Prep : 15 Min Cook: 1 Hr
Rich caramel and crunchy pecans complement this beautiful no-bake pumpkin pie.
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10 Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/4 cups graham crumbs
1/4 cup non-hydrogenated margarine, melted
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1/2 cup plus 2 Tbsp. coarsely chopped pecans, divided
2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
1 cup canned pumpkin
1 cup cold milk
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 cups thawed Cool Whip Whipped Topping, divided
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How do I make it ?
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Step 1
Mix graham crumbs and margarine; press onto bottom and up side of 9-inch pie plate. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
Step 2
Beat dry pudding mixes, pumpkin, milk and spices in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip. Spoon into crust.
Step 3
Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving.
Kraft Kitchen Tips!
Size Wise
At 10 servings, this tasty pie is the perfect dessert to feed a crowd.
Creative Leftovers
Need some ideas for how to use the leftover canned pumpkin? Go to for recipe suggestions, such as Pumpkin Spice Frosted Snack Bars.
Refrigerate any leftovers.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 5 g
25 %
Cholesterol 0 mg
Sodium 460 mg
19 %
Carbohydrate 44 g
Fibre 2 g
Sugars 29 g
Protein 3 g
Vitamin A
45 %
Vitamin C
2 %
4 %
6 %
10 servings, 1 piece (126 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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