Ingredients
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1 prepared graham cracker pie crust
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1/4 cup caramel topping
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1/2 cup pecan pieces
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1 cup milk, cold
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2 (3 1/2 ounce) packages instant vanilla pudding
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1 cup canned pumpkin
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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3 cups Cool Whip Topping, thawed
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2 tablespoons caramel topping
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2 tablespoons pecan pieces
Instructions
- Pour ¼ cup caramel topping into crust; sprinkle with ½ cup pecans.
- Beat milk dry pudding mixes, pumpkin and spices with whisk until blended.
- Stir in 1 ½ cups whipped topping.
- Spread into crust.
- Top with remaining whipped topping.
- Refrigerate 1 hour.
- Top with remaining pecans and drizzle remaining caramel with fork.