• 1/4 cup plus 2 tablespoons caramel topping, divided
• 1 Honey Maid graham pie crust (6 oz.)
• 1/2 cup plus 2 tablespoons Planters pecan pieces, divided
• 1 cup cold milk
• 2 packages (4 serving size each) JELL-O vanilla flavor instant pudding & pie filling
• 1 cup canned pumpkn
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tub (8 oz.) Cool Whip whipped topping, thawed, divided

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.  Top with remaining whipped topping.

Refrigerate one hour.  Top with remaining caramel topping and pecans before serving.

Yield:  10 servings (one slice each)