Categories: Holiday Pies

Ingredients

• 1/4 c plus 2 tbsp caramel topping, divided.
• 1 graham cracker pie crust
• 1/2 c 2 tbsp pecan pieces, divided
• 1 c cold milk
• 2 pkg (4 serving size) Jellow instant pudding & pie filling
• 1 c canned pumpkin
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1 tub cool whip (8 oz)

Directions

1. Pour 1/4 c caramel into crust, sprinkle with 1/2 c pecans.

2. Beat milk, pudding mix, pumpkin, and spices with whisk until blended. Stir in 1 1/2 c cool whip. Spread into crust. Top with remaining cool whip.

3. Refrigerate for 1 hour. Top with pecans and drizzle with caramel.

4. Store leftovers in refrigerator.

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