- 1/4 cup plus 2 tablespoons caramel ice cream topping, divided
- 1 Honey Maid graham pie crust (6 oz.)
- 1/2 cup plus 2 tablespoons chopped Planters pecans, divided
- 2 packages (3.4 oz. each) JELL-O vanilla flavor instant pudding
- 1 cup cold milk
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tub (8 oz.) Cool Whip whipped topping, thawed, divided
Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup nuts. Beat next five ingredients in large bowl with whisk until well blended. Stir in 1 1/2 cups Cool Whip, spoon into crust. Refrigerate for 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving. (Note: store leftover pie in refrigerator.)