Total Time: 1 hr 15 min

Ingredients

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

 

Preparation

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.

 

Source: kraftrecipes.com