Ingredients

• 1/2 cup caramel dessert topping
• 1 (6 ounce) graham cracker crust (such as Nabisco® Honey Maid)
• 1/2 cup chopped pecans
• 1 (15 ounce) can pumpkin puree
• 1 cup cold milk
• 2 (3.4 ounce) packages vanilla instant pudding mix (such as Jell-O®)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), divided
• 2 tablespoons pecan pieces
• 2 tablespoons caramel dessert topping

Instructions

1. Pour 1/2 cup caramel topping into bottom of graham cracker crust. Sprinkle 1/2 cup chopped pecans over caramel layer.
2. Whisk pumpkin puree, cold milk, pudding mixes, cinnamon, and nutmeg together in a bowl until smooth; stir in 1 1/2 cups whipped topping. Spread pumpkin mixture over caramel and pecans in pie crust; top with remaining whipped topping. Refrigerate pie until chilled and set, about 1 hour. Sprinkle 2 tablespoons pecans over pie. Drizzle 2 tablespoons caramel topping over pie using a fork.