Fluffy Pumpkin Cream Pie – Two Ways

• 1 can Pumpkin Puree (29 Oz Size)
• 2 packages Instant Vanilla Pudding Mix (3.3 Oz Size)
• 1 cup Cold Milk
• 2 teaspoons Cinnamon
• 1/4 cups Brown Sugar
• 1/2 teaspoons Ground Nutmeg
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Ground Cloves
• 1 pinch Salt
• 1 cup Coarsely Chopped Chocolate
• 1 cup Chopped Pecan Pieces
• 3-1/2 cups Heavy Cream
• 1 teaspoon Vanilla Extract
• 1/2 cups Powdered Sugar
• 1 dash Ground Cinnamon
• 1 dash Ground Cloves
• 1/2 cups Cream
• 1 Tablespoon Butter
• 1 Tablespoon Powdered Sugar
• 1 cup Chopped Chocolate
• 1 cup Caramel Ice Cream Topping Plus 2 Tablespoons For Topping
• 2 whole 9 Inch Store Bought Graham Cracker Pie Crusts
• 2 Tablespoons Chopped Pecans

1. Mix the first 9 ingredients (pumpkin through salt on the above list) together until well blended, divide the mixture in half and place each half into 2 separate bowls. Into one half stir in the chopped chocolate, into the other half stir in the pecan pieces. Chill both bowls.
2. Whip the heavy cream, vanilla, sugar, cinnamon, and cloves together until stiff peaks form, divide this mixture into thirds. Fold 1/3 of this whipped cream into each half of the pumpkin mixture, reserve the other 1/3 for topping.
3. In a double boiler over medium-low heat stir the cream, butter, and sugar together until boiling, remove from heat and add chopped chocolate. Stir until the chocolate is melted and the mixture is smooth. Spoon this ganache into the bottom of one pie crust so that it covers it entirely, saving some of the ganache for the topping.
4. Into the other pie crust pour in enough caramel topping to coat the bottom, saving some for the topping.
5. Fill the ganache bottomed pie crust with the chocolate pumpkin mix. Fill the caramel bottomed pie crust with the pecan pumpkin mix. Freeze or refrigerate the pies for at least 2 hours before serving.
6. Top both with the remaining whipped cream. Drizzle more ganache over the top of the chocolate one and drizzle more caramel over the top of the pecan one. Then sprinkle the tops with pecans and serve.

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Taken from tastykitchen.com/recipes/desserts/fluffy-pumpkin-cream-pie-e28093-two-ways/ (may not work)