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 Turtle Pumpkin Pie

 

¼ cup plus 2 Tbsp. caramel ice cream topping-divided
1 Graham cracker crust
½ cup plus 2 Tbsp. chopped pecans-divided
2 (3.4 oz. each) instant vanilla pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp cinnamon
½ tsp nutmeg
1 (8oz) tub Cool Whip

 

Pour ¼ cup caramel onto bottom of crust, sprinkle with ½ cup nuts.
Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups cool whip, spoon into crust. Refrigerate one hour or more. Top with remaining cool whip, drizzle caramel topping and sprinkle with nuts.


 May also drizzle with a tad of chocolate syrup if desired.

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