Flavors-of-the-Fall Pie
Submitted by: amc9759
A mixture of chocolate, cream cheese and Cool Whip is covered with a layer of caramel-pecan, then with a mix of pumpkin, cream cheese and Cool Whip, in a cinnamon-graham crust.
Ingredients
- Graham Cracker Crust:
- 1 1/4 cups cinnamon graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp margarine, melted
- Filling:
- 1 8-oz cream cheese, cut in half and softened
- 4 oz dark chocolate
- 3 1/2 cups frozen whipped topping, thawed
- 1 cup caramel ice cream topping
- 3 tbsp cornstarch
- 3 tbsp water
- 1/2 cup chopped pecans
- 1/2 cup canned pumpkin
- 2 tbsp finely chopped pecans
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Method
Crust: Combine all crust ingredients; press into a 9-inch pie pan. Bake at 350 degrees for 10 minutes. Filling: Beat 4 ounces of the cream cheese until smooth. Add melted dark chocolate and beat until smooth. Add 3/4 cup of the whipped topping; beat smooth. Spread into prepared graham cracker pie crust and place in freezer until set. In a microwave-safe bowl, heat 3/4 cup of the caramel ice cream topping in a microwave about 30 seconds or until runny. In a small bowl, combine cornstarch and water. Add cornstarch mixture to the warmed caramel topping and stir to combine. Microwave 30-60 seconds or until caramel has thickened, stirring once or twice. (If mixture is too thick, stir in a small amount of water to thin slightly.) Stir in the 1/2 cup pecans; spread over dark chocolate layer, then place in freezer to set. Beat remaining cream cheese until smooth. Add canned pumpkin and beat smooth. Add another 3/4 cup of the whipped topping; mix well. Spread over caramel-pecan layer, then place in freezer to set. Gently combine remaining whipped topping with the remaining 1/4 cup caramel ice cream topping. Spread over pumpkin layer; sprinkle with finely chopped pecans. Refrigerate until ready to serve.
Notes:
Number of Servings: 8-10
Submitted by: amc9759 ( See all of amc9759 Recipes )
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