Recipe Collection |  Share a Recipe 

Submitted by: Tonya Lewis-Holm from Scottsburg, IN
Originally shared on the web 02/14/2011

1/4 c. plus 2 T. caramel ice cream topping, divided
9-inch graham cracker crust
1/2 c. plus 2 T. pecan pieces, divided
1 c. milk
2 3.4-oz. pkgs. instant vanilla pudding mix
1 c. canned pumpkin
1 t. cinnamon
1/2 t. nutmeg
8-oz. container frozen whipped topping, thawed and divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts. Beat milk, dry pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1-1/2 cups whipped topping; spread mixture into crust. Refrigerate at least one hour. Before serving, spread with remaining whipped topping, drizzle with remaining caramel topping and sprinkle with remaining pecans. Serves 10