Ingredients Jump to Instructions ↓

  1. 1/4 cup plus 2 tbsp. caramel ice cream topping, divided

  2. 1/2 cup plus 2 tbsp. chopped pecans, divided

  3. 1 prepared graham cracker pie crust

  4. 1 cup milk

  5. 96 g packages instant vanilla pudding mix

  6. 1 cup canned pumpkin pie filling

  7. 1 tsp. ground cinnamon

  8. 1/2 tsp. ground nutmeg

  9. 3 cups whipped topping, divided

Instructions Jump to Ingredients ↑

  1. Stir together 1/4 cup of the caramel topping and 1/2 cup pecans in a small bowl. Spoon the caramel mixture over the bottom of the prepared crust. Combine the milk, vanilla pudding mix, pumpkin, cinnamon and nutmeg in a large bowl and beat until blended. Fold in 1 1/2 cups of the whipped topping. Spread the filling evenly into the crust and refrigerate pie 1 hour. Spread the remaining whipped topping evenly over the top of the pie and drizzle with the remaining 2 tbsp. caramel topping. Sprinkle with the remaining 2 tbsp. pecans and serve.


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