Pumpkin Carmel Pie

  • Servings: 8-10
  • Difficulty: easy
  • Print

I love this Pumpkin Carmel Pie any time of the year. You need to try this pie soon.

Credit: Rimmer’s Red Barn


  • 1 Cup Flour
  • ½ Cup Butter Softened
  • ½ Cup of Chopped Pecans.
  • ***Allergies Parents ** You can use a Graham Cracker Crust.
  • 8oz Cream Cheese Soften
  • 1 Cup Powdered Sugar
  • 3 Cup Cool Whip Divided
  • 2 ½ Cup Milk
  • 3 Small Boxes of White Chocolate or Vanilla Instant Pudding
  • 1 – 15oz Can of Pumpkin Puree
  • 1 tsp Pumpkin Spice
  • Carmel


    1. Pre – Heat Oven at 350 degrees.
    2. Mix flour, butter and pecans together. Press into a sprayed 9 x 9 Pie Pan. Bake for 15 Minutes.  Then Remove to cool. ** Or you can use a Graham Cracker Crust for Allergy Family*
    3. Layer 1: Drizzle some Carmel top of pie crust.
    4. Layer 2: Blend Cream cheese, powdered sugar, 1 cup of cool whip and then spread into pie cooled pie crust.
    5. Layer 2: Mix milk and pudding mix together, then add pumpkin puree, pumpkin spice and 1 cup of cook whip.  Spread on the top of cream cheese mixture.
    6. Layer 3: Spread remaining cup of cool whip on top of pumpkin mixture and drizzle with Carmel.
    7. Refrigerate for 1 hour to serve.
  • Nut Allergies – Do not add pecans ** You can use a Graham Cracker Crust.

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