Total Time: 1 hr 15 min
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1. Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.
2. Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
3. Refrigerate 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.