1 (9-inch) prepared graham cracker crust
chopped pecans
caramel ice cream topping

FILLING:

2 (3 oz. ea.) pkgs. instant vanilla pudding
1 cup milk
1 small tub Cool Whip (1/2 in mix, 1/2 on top)
1 tsp. cinnamon
1/2 tsp. nutmeg
1 (15 oz.) can pumpkin

Mix vanilla puddings, milk, 1/2 Cool Whip, cinnamon, nutmeg, and pumpkin together.

Cover the bottom of the pie crust with caramel sauce, then layer with chopped pecans. Next, layer in filling. Layer remaining Cool Whip on top.

Drizzle top with extra caramel sauce and pecans. Chill in the refrigerator until ready to serve.

Makes one 9-inch pie.

Submitted by: Jaymie T