Turtle Pumpkin Pie

Serves 8

1/4 cup plus 2 Tablespoons caramel topping, divided
1 graham cracker crust
1/2 cup plus 2 Tablespoons pecan pieces, divided
1 cup cold milk
2 packages (4-serving size each) instant vanilla pudding mix
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tub Cool Whip, thawed and divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecan pieces.

Beat milk, pudding, pumpkin, and spices with whisk until well blended. Stir in 1-1/2 cups Cool Whip. Spread into crust. Top with remaining Cool Whip.

Refrigerate 1 hour. Top with pecans and drizzle remaining caramel over the top with a fork. Store leftovers in the refrigerator.

This recipe is from "Favorite Brand Name Recipes--Jell-o and Cool Whip" recipe cards.