1/4 cup plus 2 Tbsp caramel ice cream topping, divided
1 honey maid graham Pie crust
1/2 cup plus 2 Tbsp pecan pieces, divided
1 cup cold milk
2 pck jell-o vanilla instant pudding
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
1 tub cool whip, thawed , divided
pour 1/4 cup caramel topping into crust; sprinkle 1/2 pecans.
Beat milk, pumpkin, pudding mixes and spices with whisk until blended. Stir in 1 1/2 cups cool whip. Spread into crust
Refrigerate one hour Top with remaining cool whip, caramel topping and pecans just before serving.