Caramel Pumpkin Pie - Gina's Southern Style


  • ¼ cup plus 2 tablespoons caramel
  • 1 graham cracker crust
  • ½ cup peanuts
  • 2 packages of vanilla instant pudding
  • 1-cup cold milk
  • 1 cup Gina's Southern Style Gourmet Pumpkin Spread
  • 1 (8-ounce) tub of Cool Whip

Pour ¼ cup caramel topping onto bottom of pie crust; sprinkle with peanuts.

Beat vanilla pudding, cold milk and pumpkin spread in large bowl until blended.  Stir in 1 ½ cup of Cool Whip; spoon into crust.

Refrigerate 1 hour.  Top with remaining Cool Whip, caramel topping and nuts.


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