1/4 c plus 2 T caramel ice cream topping, divided
1 honey maid graham pie crust – (1 LARGE or 2 small ones)
1/2 c plus 2 T planters pecan pieces, divided
1 c cold milk
2 pkg (3.4 oz each) Jell-O Vanilla Instant Pudding
1 c canned pumpkin
1 t ground cinnamon
1/2 t ground nutmeg
1 tub (8 oz.) Cool Whip topping, thawed, divided
Pour 1/4 c caramel topping into crust, sprinkle with 1/2 c pecans.
Beat milk, pudding mixes, pumpkin, and spices with whisk until blended.
Stir in 1/2 c cool whip.
Spread into crust.
Refrigerate 1 hour.
Top with remaining cool whip, caramel topping and pecans just before serving.