Turtle Pumpkin Pie

This Turtle Pumpklin Pie comes from Kraft Foods.

Ingredients:
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Instructions:
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Pumpkin Sandwiches

These Pumpkin Sandwiches were found on the blog Kinzie's Kreations. Follow the link or copy the recipe below:

Ingredients:
1 box refrigerated pie crusts (2 count)
Sliced ham
Sliced cheese
1 large egg, lightly beaten

Instructions:
1. Heat oven to 425ºF. Line a baking sheet with nonstick foil.
2. Unroll pie crusts and cut each of the two crusts into as many pumpkin shapes as you can fit (make sure you have an even number as you wil use two pumpkins for each pastry sandwich.) Using a round cutter slightly smaller than your pumpkin cutter, cut 24 rounds from the sliced ham and 24 rounds from the sliced cheese.
3. Layer 2 slices each of ham and cheese in the center of half of the pumpkins. With a small brush, brush beaten egg around edges of pumpkin crusts
4. Top with remaining pumpkins, carefully pressing on edges to seal. Using a spoon, make ridges on pumpkins by pressing into tops in a few places. Pierce ridges with a knife in a couple of places to vent.
5. Place on pan. Brush tops of pumpkins with beaten egg. Bake 10 to 12 minutes until light golden and flakey. Let cool for a couple of minutes before serving.

*FYI: Refrigerated pie crusts are found by the refrigerated crescent rolls.