I am not a big fan of pumpkin pie, but this take on the original is too good to pass up! Your Thanksgiving guests will drool over it!1/4 C plus 2 tbsp. caramel topping, divided
1 graham cracker pie crust (60z.)
1/2 C plus 2 tbsp. pecan pieces, divided
1 C cold milk
2pkg. (4-serving size each) JELL-O cheesecake flavor instant pudding
1 C canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz) whipped topping, thawed, divided.
Pour 1/4 C cararmel topping into crust; sprinkle with 1/2 C pecans. Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 and 1/2 C whipped topping. Spread into crust. Top with remaining whipped topping. Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork. Store leftovers in refrigerator. Yields: 10 servings
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