| 1/4 cup plus 2 Tbsp. caramel ice cream topping, divided |
| 1 graham cracker pie crust |
| 1/2 cup plus 2 Tbsp. pecan pieces, divided |
| 1 cup cold milk |
| 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding |
| 1 cup canned pumpkin |
| 1 tsp. ground cinnamon |
| 1/2 tsp. ground nutmeg |
| 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided |
| |
| Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans. |
| Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spread into crust. |
| Refrigerate at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving. |
