Prep
0-15 min
Cook
1 HR
Calories
330
Ingredients
1/4 cup
plus 2 Tbsp. caramel ice cream topping, divided
1
ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup
plus 2 Tbsp. chopped pecans, divided
1 cup
cold milk
1 cup
canned pumpkin
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
Instructions
Step 1
Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.
Step 2
Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
Step 3
Refrigerate 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.