1 (3.4 ounce) box vanilla instant pudding and pie filling mix
1 teaspoon pumpkin pie spice plus additional for dusting
1 (8 ounce) tub frozen whipped topping, thawed and divided
1 (13.4 ounce) can NESTLÉ® LA LECHERA® Dulce de Leche
Crust: Combine Graham
crackers and butter in small bowl. Spoon about 2 measuring
tablespoons into each of ten half-pint canning jars, custard cups and/or ramekins.
Pat crust down with back or side of measuring spoon.
Filling: Combine pumpkin, evaporated milk, pudding mix and pumpkin pie spice
in large mixer bowl; beat for 1 minute or until blended.
Fold in 2 cups of whipped topping.
To Assemble: Warm dulce de leche in microwave-safe bowl on HIGH (100%) power
for 15 to 20 seconds to soften; stir well.
Spoon dulce de leche on top of each crust.
Spoon in about 1/2 cup pumpkin filling.
Top with a dollop of remaining whipped topping
and a dusting of pumpkin pie spice.
Keep refrigerated for at least 2 hours before serving.
Prep Time: 15 min | Cooling Time: 2 hr
Total Time: 2 hr 15 min | Servings: 10
Maggie Moran submitted this delightful recipe to the Nestlé Kitchens Pie Contest
and it quickly became one of our favorites.