From Paulette Vickery's Recipe Collection

JELLO: PRELEEN PUMPKIN PIE

desserts, pies

1/2 cup nuts, chopped
1/3 cup butter
1/3 cup brown sugar
1 each graham cracker crust
1 cup cold milk
1 can pumpkin, 16oz
2 pkg vanilla inst, pudding
1 1/4 teaspoon pumpkin pie spice
1 1/2 cup cool whip

Bring nuts, butter, and sugar, to a boil in a small sauce pan over medium heat. Boil for 30 seconds. Spread on bottom of crust, and cool. Pour milk into a large bowl, add pumpkin, pudding mixes, and spice. Beat with a wire whisk until well mixed. Mixture will be thick. Stir in cool whip, and spread pumpkin mixture over nut layer. Refrigerate 4 hours, or until set. Garnish as desired.

Yield: 8 servings




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