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TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

Ingredients

  • 1/3 cup hot caramel ice cream topping, warmed
  • 1 9-inch graham cracker crust (about 6 ounces)
  • 1/3 cup chopped walnuts
  • 3 tablespoons chopped pecans
  • FILLING:
  • 1 cup cold whole milk
  • 1/4 cup refrigerated Italian sweet cream nondairy creamer
  • 1 package (3.4 ounces) instant pumpkin spice pudding mix
  • 1/2 cup Philadelphia ready-to-serve cheesecake filling
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • TOPPINGS:
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 tablespoon hot caramel ice cream topping
  • 1 tablespoon coarsely chopped walnuts
  • 1 tablespoon coarsely chopped pecans

Directions

  1. Spread caramel topping over bottom of crust. Sprinkle with nuts.
  2. For filling, whisk milk, creamer and pudding mix 2 minutes. Stir in cheesecake filling and spices until blended. Pour over nut mixture. Let stand 10 minutes.
  3. Spread whipped topping over filling. Refrigerate until set, 4 hours or overnight. Before serving, drizzle with 1 tablespoon caramel topping; sprinkle with walnuts and pecans. Yield: 8 servings.
Originally published as Easy Pumpkin Spice Pudding Pie in Taste of Home Christmas Annual Annual 2017, p173


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