¼ cup plus 2 tbsp. caramel ice cream topping divided
1 honey maid graham pie crust – (1 LARGE or 2 small ones)
½ cup plus 2 tbsp. planters pecan pieces, divided
1 cup cold milk
2 pkg (3.4 oz each) Jell-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tub (8 oz.) Cool Whip topping, thawed, divided
Pour ¼ cup caramel topping into crust, sprinkle with ½ cup pecans. Beat milk, pudding mixes, pumpkin, and spices with whisk until blended. Stir in ½ cups cool whip. Spread into crust. Refrigerate 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.
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