Praline Pumpkin Pie
1/3 cup butter or margarine
1/2 cup chopped Pecans
1/3 cup firmly packed brown sugar
1 Graham Cracker Pie Crust (6 oz.)
1 cup cold milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding &
1-1/4 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Melt butter in small saucepan on medium heat. Add pecans and brown
sugar; mix well. Bring to boil. Simmer, 30 seconds, stirring
constantly. Spread onto bottom of crust. Cool.
Pour cold milk into large bowl. Add pumpkin, pudding mixes and
spice. Beat with wire whisk until well blended. (Mixture will be
thick.) Gently stir in 1-1/2 cups of the whipped topping. Spread
over pecan layer.
Refrigerate 4 hours or until set. Top with remaining whipped topping
just before serving. Garnish with finely chopped nuts. Store
leftover pie in refrigerator.