Ingredients
Scale
- 1 pkg mini graham cracker pie crusts
- 1.85 oz box instant vanilla pudding
- ¼ cup pumpkin puree
- ⅓ cup sweetened condensed milk
- ⅓ cup plain greek yogurt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup homemade whipped cream (plus more to top with, if desired)
- 8 tbsp salted caramel ice cream topping (plus more to drizzle top with, if desired)
Instructions
- in the bowl of a stand mixer* combine yogurt and pudding mix.
- Using the whisk attachment, beat on medium speed for about 30 seconds.
- Add pumpkin and beat on high for about a minute.
- Add condensed milk and beat again for about 30 seconds.
- Add cinnamon, nutmeg, and whipped topping, and beat on medium speed for 30 seconds.
- Add 1 tbsp of caramel topping to each pie crust.
- Next, add pumpkin mixture on top, dividing between the 6 crusts.
- Smooth the top with a spatula or butter knife.
- Place in freezer for about 20 minutes.
- Serve immediately.
- Optional: top with a dollop of whipped topping and drizzle with salted caramel topping.
- A hand mixer should work, as well.
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0