1/4 c + 2 tbsp caramel ice cream topping, divided
1 graham cracker pie crust
2 oz chopped pecans
1 cup milk
2 small boxes instant vanilla pudding
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
8 oz Cool Whip, thawed
Pour 1/4 c caramel topping into pie crust, sprinkle with 1/3 c pecans. Whisk together in a large bowl milk, pudding mix, pumpkin, and spices until blended. Stir in 1 1/2 cups Cool Whip; spread mixture into crust. Chill at least 1 hour. Top with remaining Cool Whip, drizzle with 2 tbsp caramel topping, and sprinkle with remaining pecans. Serves 10.
SERIOUSLY?!?!? 2 of my favorite things together in one place...