A Refreshing Twist to Pumpkin Pie....

Pumpkin Turtle Pie

3 Tbsp. fat-free caramel topping

1 (6oz) reduced-fat graham cracker crust

4 Tbsp. coarsely chopped toasted pecans

1 C. fat-free milk

1 (3 1/4 oz) 4 serving-size sugar-free/fat-free vanilla pudding and pie fillin mix

1 C. canned pumpkin puree

1 Tsp. pumpkin-pie spice

1 1/2 C. fat-free whipped topping

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1] Drizzle 2 Tbsp. of the caramel topping on the bottom of the crust and sprinkle with 3 Tbls. of the pecans. Set aside.

2] Whisk the milk and pudding mix in a bowl, beating constantly until well blended, about 2 minutes. Add the pumpkin and pie spice, beating with whisk until blended. With a rubber spatula, gently fold half of the whipped topping into the pumpkin mixture just until blended. Repeat with remaining half of whipped topping.

3] Spread the filling in the crust and refrigerate until set, at least 2 hours or overnight. Sprinkle the top with the remaining 1 Tbsp. of pecans; then drizzle with the remaining 1 Tbsp. of caramel topping. Serve at once.