1/4 cup plus 2 tablespoons of caramel topping, divided

1 graham cracker pie crust (Honey Maid is recommended)

1/2 cup plus 2 tablespoons of pecan pieces,toasted and divided

1 cup cold milk

2 packages (4-servings each) Jell-O vanilla flavor instant pudding and pie filling

1 cup canned pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 8-ounce tub Cool Whip whipped topping, thawed, divided

Makes 10 servings

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

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

Stir in 1 1/2 cups whipped topping.

Spread into crust.

Top with remaining whipped topping.

Refrigerate one hour. Top with pecans and drizzle remaining caramel with fork. Store leftovers in refrigerator.