¼ cup plus 2 TB caramel topping, divided
1 graham pie crust½ cup plus 2 TB pecan pieces, divided
1 cup cold milk
2 pkg. (3.4oz each) instant vanilla pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
½ tsp ground nutmeg
1 tub (8oz) cool whip whipped topping, thawed, divided
Pour ¼ cup caramel topping into crust; sprinkle with ½ 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 1 hr. Top with remaining cool whip, caramel topping and pecans just before serving. Makes 10, one slice servings.This is a shortened version that is also great!
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