Lizard Pumpkin Pie

Name: Lizard Pumpkin Pie
Ingredients: 1/4 cup plus 2 T. caramel ice cream topping, divided; 1 (9-inch) graham cracker crust; 1/2 cup plus 2 T. pecan pieces, divided; 1 cup milk; 2 3.4-oz. pkgs. instant vanilla pudding mix; 1 cup canned pumpkin; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 8 ounce container frozen whipped topping, thawed and divided

9 ingredients

2 steps

Ingredients

1/4 cup plus 2 T. caramel ice cream topping, divided
1 (9-inch) graham cracker crust
1/2 cup plus 2 T. pecan pieces, divided
1 cup milk
2 3.4-oz. pkgs. instant vanilla pudding mix
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
8 ounce container frozen whipped topping, thawed and divided

Directions

1

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts. Beat milk, dry pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1 1/2 cups whipped topping; spread mixture into crust. Refrigerate at least one hour. Before serving, spread pie with remaining whipped topping, drizzle with remaining caramel topping and sprinkle with remaining pecans if desired.
2

To make the top of the pie artistic, drizzle the caramel one way across the pie. Then use a knife and gently make cutting lines across it.