TURTLE PUMPKIN PIE
¼ cup plus 2 T. caramel topping, divided
1 graham cracker pie crust (6 oz.)
½ cup plus 2 T pecan pieces, divided
1 cup cold milk
2 pkg. (4-serving size each) vanilla flavor instant pudding & pie filling
1 cup canned pumpkin
1 t. ground cinnamon
½ t. ground nutmeg
1 tub (8 oz.) whipped topping, thawed, divided
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. Drizzle with remaining caramel topping and top with 2 T. pecans before serving.
Makes 10 servings.