TURTLE PUMPKIN PIE

From Cheri Hart

1/4 plus 2 T. caramel ice cream topping, divided
1 Graham cracker pie crust (6 oz.)
1/2 cup plus 2 T. chopped pecans
2 pkgs. (3.4 oz. each) vanilla flavor instant pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 (8 oz.) container Cool Whip, divided

Pour 1/4 caramel topping into crust; sprinkle with 1/2 cup nuts.
Beat dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1- 1/2 cups Cool Whip; spoon into crust.
Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving.