Easy Pumpkin Spice Pudding Pie

Name: Easy Pumpkin Spice Pudding Pie
Prep time: 20 min
Total time: 20 min
Yield: 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

Caramel, pumpkin, nuts and cream cheese—classic winter flavors combine in a no-bake pie that couldn't be easier or more delicious. —Cynthia Brabon, Mattawan, Michigan

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

Spread caramel topping over bottom of crust. Sprinkle with nuts.
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.
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.