Turtle Pumpkin Pie

1/4 c. plus 2 Tbsp. caramel ice cream topping, divided
1 graham pie crust
1/2 c. plus 2 Tbsp. pecan pieces, divided
1 c. cold milk
1 c. canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 (3.4 oz.) pkgs. vanilla instant pudding
1 (8 oz.) tub whipped topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cup whipped topping. Spread into crust. Refrigerate at least one hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Makes 10 servings.

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