This pie is so decadent and lovely. It was shared by Linda Sey, master chef... not really. She found this recipe in Taste of Home magazine. It is so simple, it's ridiculous that it tastes so wonderful. Enjoy!
1/4 cup plus 2 TBSP Caramel Ice Cream Topping
1 Graham Cracker Pie Crust
1/2 cup plus 2 TBSP Pecan Pieces
1 cup cold milk
2 pkg (3.4 oz each) instant vanilla pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) cool whip, thawed and divided
Pour 1/4 cup caramel sauce into crust, spread evenly, then sprinkle with 1/2 cup pecans. In separate bowl, mix milk, pudding mixes, pumpkin and spices until blended. Stir in 1 1/2 cups cool whip. Spread into crust. Top with remaining cool whip, drizzle with caramel sauce and sprinkled pecans. Chill and serve.
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