It’s not just our Southern neighbours that have trouble remembering when Canadian Thanksgiving is. September always flies by in a blur and then suddenly *boom!*, it’s Thanksgiving and I am left in a stare down contest with my calendar, trying to figure out how to transport a still-warm pumpkin pie to a family gathering without ending up with steamed mush by the time we get there. This ingenious recipe for Layered Caramel Pumpkin Pie encompasses so many fall flavours – pumpkin, caramel, pecans. Most of the ingredients are probably hanging out in your pantry and freezer right now, so no battling the lines at the grocery store. And all of this without turning the oven on.
I will absolutely be the first person to forgive you for using a pre-made graham cracker crust. This elusive bit of kitchen wizardry has been my Achilles heel for as long as I can remember. I did make a valiant stab at it this time. An even better option might be a ginger snap cookie crust. But don’t ask me to do that. I will leave that kind of craziness up to you.
Now, the original recipe also has some kind of nonsense about ‘1/4 cup of caramel ice cream topping’ and ‘2 cups of Cool Whip’. Rubbish. Use as much of that stuff as you feel your waistline can handle.
This pie easily makes up in 15 minutes or less and keeps in the fridge for at least a day. No more attempting to transport still-warm desserts or staying up until all hours of the night to try and get something made. Not that I have personal experience or anything.
So now tell me – what kind of last-minute Thanksgiving meal scrambles have you had to overcome? Oh, if you’re one of those obnoxiously always prepared hours ahead of time people, just never mind…
Layered Caramel Pumpkin Pie
- 1-1/4 cups graham crumbs
- 1/4 cup non-hydrogenated margarine , melted
- 1/4 cup plus 2 Tbsp. caramel ice cream topping , divided
- 1/2 cup plus 2 Tbsp. coarsely chopped pecans , divided
- 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
- 1 cup canned pumpkin
- 1 cup cold milk
- 1 tsp . ground cinnamon
- 1/2 tsp . ground nutmeg
- 2 cups thawed Cool Whip Whipped Topping , divided
Mix graham crumbs and margarine; press onto bottom and up side of 9-inch pie plate. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
Beat dry pudding mixes, pumpkin, milk and spices in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip. Spoon into crust.
Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving.