- 1/4 cup caramel ice cream topping
- 1 (6 ounce) HONEY MAID Graham Pie Crust
- 1/2 cup PLANTERS Pecan Pieces
- 1 cup cold milk
- 2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
- 2 tablespoons caramel ice cream topping
- 2 tablespoons PLANTERS Pecan Pieces
- Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
- Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.
- Refrigerate 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator.