Turtle Pumpkin Pie

First I’ll post the original recipe from Kraft. In the Patti’s version is my tweaking of the recipe to make it diabetic friendly.

The original recipe:
Ingredients

¼ cup plus 2 tbsp caramel topping, divided
1 graham cracker pie crust
½ cup plus 2 tbsp pecan pieces, divided
1 cup cold milk
2 pkgs (small) Jell-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp ground cinnamon
½ tsp ground nutmeg
1 - 8 oz tub Cool Whip, divided

Directions

Pour ¼ cup caramel topping into crust; sprinkle with ½ cup pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ cups Cool Whip. Spread into crust.
Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving.

~Source – Kraft Foods

Patti’s Notes: this is what I altered to make the diabetic friendly version:
All the same except altered ingredients: sugar free caramel topping, reduced fat graham cracker pie crust, fat free milk, sugar free pudding and Cool Whip Lite. I also added the “just before serving” toppings when I made the pie instead of waiting until after it had been refrigerated. I give it two oven mitts up!
Easy Meter – It’s pretty darn easy.