Ingredients
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1/4 cup caramel topping, plus
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2 tablespoons caramel topping, divided
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1 honey maid graham cracker pie crust
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1/2 cup planters pecan pieces, plus
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2 tablespoons planters pecan pieces
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1 cup cold milk
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2 (1 1/3 ounce) boxes Jello Instant Vanilla Pudding Mix
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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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1 (8 ounce) container Cool Whip, divided
Instructions
- Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
- Beat milk, dry pudding, pumpkin and spices with whisk until blended.
- Stir in 11/2 cups whipped topping.
- Spread into crust.
- top with remaining whipped topping.
- refrigerate 1 hour.
- top with pecans and drizzle remaining caramel with fork.
- Store leftovers in refrigerator.