Ingredients

The following ingredients have 8 Servings
  • ⅓ cup caramel topping
  • 6 ounce graham cracker crust (pre made)
  • ½ cup chopped pecans
  • 6.8 ounces instant vanilla pudding
  • 1 cup milk
  • 1 cup canned pumpkin puree
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 8 ounces cool whip

Instruction

  • Pour caramel topping onto bottom of pie crust; sprinkle with pecans.
  • In a large bowl, beat together pudding mixes, milk, canned pumpkin, cinnamon, and nutmeg.
  • Mix in 1 ½ cups of Cool Whip to the pumpkin mixture, then spoon into the crust.
  • Refrigerate 1 hour.
  • Top pie with remaining Cool Whip, then drizzle with additional caramel topping and pecans (optional) before serving.