I ate this pie at my friends France & Dany this summer and thought it would be a great pie to make for Thankgiving. :))
1 graham cracker pie crust
1/4 cup caramel topping
1/2 cup pecan, chopped up
1 cup cold milk
1- (7 oz.) instant vanilla pudding
1 cup pumpkin, canned
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2-3 cups Cool Whip, topping thawed
2 tbsp. caramel topping
2 tbsp. pecans, chopped up
Pour 1/4 cup caramel topping into graham crust; sprinkle with 1/2 cup pecans.
Beat milk, dry pudding mix, pumpkin and spices with whisk until blended. Stir in 1 cups whipped topping.
Spread into crust.
Top with remaining whipped topping.
Refrigerate 1 hour.
Top with remaining pecans and drizzle remaining caramel with fork.
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