Turtle Pumpkin Pie
1/4 cup + 2 Tbsp. caramel ice cream topping, divided
1 graham cracker (or chocolate) pie crust
1/2 cup + 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) vanilla flavor instant pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) 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 whipped topping. Spread into crust.
Refrigerate at least 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving.
Store leftovers in the refrigerator.