One of my big projects this weekend was reorganizing the thousands (literally) of recipes I've ripped out of magazines and found on the Internet. In the process, I found lots of things perfect for Thanksgiving. Desserts. Vegetable dishes. Every kind of potatoes imaginable. Ways to use turkey leftovers. Even a cocktail or two. And some simple decorating ideas. So, in the seventeen days we have left before Turkey Day, I'll be posting daily. It will be a cornucopia of great ideas for you to harvest. (Couldn't resist.)Let's start with something that comes at the end of the feast...and is most people's favorite parts of the day. Dessert. This one is a decadent twist on pumpkin pie. And it's REALLY simple to make.
Stay tuned...this is but one of many variations on traditional Thanksgiving desserts you'll see here over the next couple of weeks.
Turtle Pumpkin Pie
Makes ten servings.
1/4 cup plus 2 tablespoons caramel ice cream topping, divided
1 pre-made graham cracker pie crust
1/2 cup plus 2 tablespoons pecan pieces, divided
1 cup cold milk
2 packages (3.4 ounces each) vanilla instant pudding
1 can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tub (8 ounces) whipped topping, thawed, divided
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecan pieces.
Beat milk, pudding mixes, pumpkins and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust.
Refrigerate at least one hour. Top with remaining whipped topping, caramel topping and pecans just before serving.
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