Turtle Pumpkin Pie

This is YUMMY, and easy! No baking required!

I got the recipe from Real Simple magazine (one of my fav's, in case you can't tell).



1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR: 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT: dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE: 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Pumpkin Cupcakes

I haven't baked these yet, but I had them at Bunco last night and they were GOOD! My friend Courtney made mini cupcakes instead of regular size, and they were the perfect little bite size treat. I will probably do Anne's Cream cheese frosting instead of the one listed here because I like her's better

Ingredients

• 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
• 1/2 teaspoon pumpkin pie spice
• 1 15-ounce can pumpkin puree
• 2 8-ounce bars cream cheese, at room temperature
• 2 cups confectioners’ sugar
• 24 pieces candy corn

Directions

1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Recipe came from RealSimple.com and you can check it out here.