Chocolate and Vanilla Pumpkin Caramel Pie

Ray needed to bring some food to work today for a potluck. Rather than make my typical favorite fall dish, I looked up a new recipe to use as a basis for my recipe. This is heavily modified.

1 can organic pumpkin pie mix
1 cup cold vanilla almond milk
1 Honey Maid Graham Cracker Pie Crust
1 8 oz tub of Cool Whip Lite Topping
1 jar of Hersheys Caramel ice cream topping
2 packages (3.4 oz) of Jell-O Chocolate Flavor Instant Pudding
1/2 cup chopped pecans

1. Pour a light coating of caramel into the pie crust (basically enough to cover the bottom).
2. Sprinkle the 1/2 cup of nuts on top of the caramel.

3. In a bowl, mix the vanilla flavored almond milk, the can of pumpkin pie and 1.5 cups of Cool whip together. Whisk them until well blended.
4. Pour in the 2 boxes of instant pudding mix. Whisk them until well blended.
5. Spoon the mixture into the pie crust.
6. Cover and let it refrigerate for 1 hour.

7. When you go to serve the pie, put a spoonful of Cool Whip on top of each piece and drizzle with a bit of caramel topping.

It tastes DIVINE! We made 2 chocolate and 1 vanilla pies. Anyway, I liked my recipe enough that I thought I’d share it with you.

Have you ever made anything like this? What do you think of it?


  1. I LOVE pumpkin. In fact, just today I had TWO Pumpkin lattes. Yum. I am definitely going to try your recipe! Tis the season to have to be taking food everywhere you go and this sounds like it would be a real hit. Thanks for sharing!!

  2. Yummy! When I was a teenager, I made a double-layer pumpkin cheesecake to take to my boyfriend’s family gathering. It was super easy (found the recipe on an ad for cream cheese or cool-whip or something!) and turned out so well that it got devoured and left half a tin of his mom’s “famous” pumpkin pie! Oops. If only I’d kept the recipe!

  3. This sounds awesome! Thank you so much for sharing!!

    I used to LOVE baking and cooking and it’s really hard with my chronics. But my husband enjoys it, and my daughter LOVES cooking/baking (omg still dying over the potstickers she made). So between this pie, a pie recipe a friend Down Under sent me, and one for her brother (allergies) we will be ALL SET. NOM NOM NOM ๐Ÿ™‚

  4. Oooh, that looks good AND not too bad for you. I love that you used almond milk! I’m probably dumb and just missing it, but when do you add the pudding?

    1. No, I had to add it in just now. This is why I shouldn’t write when I’m sleepy ๐Ÿ˜›

  5. I must admit I have never tried pumpkin with anything other than gravvy and additional veg. I cant imagine how it would taste with sweet treats like chocolate and caramel! Certainly looks very tasty though ๐Ÿ˜€

  6. When I read the ingredient list of chocolate with pumpkin, that looked a little strange to me. However, you add caramel and nuts to anything and its bound to be good. My Granny used to be a cook in a Hof Brau style restaurant. My favorite pie she ever made was a peanut butter pie. What she did is she took a pie shell, and she mixed peanut butter and powdered sugar together until it got crumbly and layered it on the bottom, and then she put a vanilla pudding (if memory serves) on top of it. I haven’t eaten that in years, so I’m not sure if I’m leaving something out or if I would even like it today :). I like when you share recipes and cooking and how you show the pictures, too. You could do a cooking blog if you cooked all the time :). Speaking of which — maybe I didn’t love the pumpkin idea on this because a coworker’s roommate made home-made donuts yesterday, and they were a little different. The donuts were more cakey, and they tasted like a lightly sweetened wheat bread mix and the topping tasted like she used pumpkin pie filling mixed with a little powdered sugar and water. It was a bit strange. ๐Ÿ™‚

    1. Awww your Granny’s pie sounds good! I don’t bake/cook often enough, but I really enjoy experimenting ๐Ÿ™‚

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