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Connie’s “It’s the Great Pumpkin”

Recipe By: John Sunvold
Year Submitted: 2016
Winner Third Place


9-10 Inch Pan (Deep), Serves 8
It’s the Great Pumpkin John Sunvold

Speculoos Cookie Crust
1 ½ C speculos cookies crumbs
3 T sugar
5-6 T butter (melted)

Cream Cheese Layer
6 oz cream cheese
6 oz cool whip
1/3 cup powdered sugar

Pumpkin Layer
1 15 oz can pumpkin
1 14 oz can sweetened condensed milk
2 eggs
.25 oz unflavored gelatin
½ t salt
1 t cinnamon
1/4 t ginger
1/4 nutmeg


Speculoos Cookie Crust
Mix crumbs and sugar until combined. Slowly add butter until there are no dry crumbs. Use the greater amount of butter if needed to moisten crumbs. Press mixture into pie pan. Bake 8-10 minutes at 350 degrees. Cool to room temperature.

Caramel and Pecans
Melt 30 individually wrapped caramels with � c. milk. Add � c. toasted pecan pieces and spread on pie crust.

Cream Cheese Layer
Beat cream cheese and sugar until smooth. Fold in Cool Whip. Spread on pie.

Pumpkin Layer
Add condensed milk and eggs to a medium pot and mix. Whisk spices, salt, and gelatin together and add to condensed milk/egg, and mix together. After three minutes, place pot on medium low heat and heat for 6-10 minutes and until thickened. Add the pumpkin and stir until combined. Let cool and top cream cheese layer.

Top with favorite whipped cream/topping, caramel sauce, and or nuts, as desired. Decorate as desired.