cup plus 2 T. caramel topping, divided

1 graham cracker pie crust (6 oz.)

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

t. ground nutmeg

1 tub (8 oz.) whipped topping, thawed, divided


Pour cup caramel topping into crust; sprinkle with cup pecans. Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1- 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.