Caramel? Pecans? Pumpkin? Cool Whip?
What's not to love about this pie if you like them all.
1 Graham Cracker pie crust (6 oz.)
1/4 c. + 2 T. caramel ice cream topping, divided
1/2 c. + 2 T. chopped pecans, divided
2 pkgs. (3.4 oz. each) vanilla instant pudding
1 c. cold milk
1 c. canned pumpkin
1 t. ground cinnamon
1/2 t. ground nutmeg
1 tub (8 oz.) cool whip, divided
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
Beat pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups cool whip. Spoon into crust.
Refrigerate 1 hour.
Top with remaining cool whip, caramel topping and nuts just before serving.
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