- 1/4 cup plus 2 tablespoons caramel topping, divided
- 1 (9-inch) graham cracker crust
- 1/2 cup plus 2 tablespoons pecan pieces, divided
- 1 cup milk
- 2 3.4-oz. pkgs. instant vanilla pudding mix
- 1 cup canned pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 8 ounce whipped topping, thawed and divided
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts. Beat milk, dry pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1 1/2 cups whipped topping; spread mixture into crust. Refrigerate at least one hour. Before serving, spread pie with remaining whipped topping, drizzle with remaining caramel topping and sprinkle with remaining pecans if desired.
