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
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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.