Ingredients

• 1/4 cup plus 2 T caramel topping divided
• 1 honey maid graham pie crust
• 1/2 cup plus 2 T planters pecan pieces, divided
• 1 cup cold milk
• 2 package jello vanilla flavored instant pudding and pie filling
• 1 cup canned pumpkin
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tub cool whip

Directions

1. pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup pecans

2. beat milk, dry pudding mixes, pumpkin, and spices with whisk until blended

3. ir in 1-1.5 cups whipped topping, spread into crust, top with remaining whipped topping

4. refrigerate for one hr top with remaining caramel topping and pecans before serving

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