1/4 + c caramel toppping, divided 1/2 c + 2T pecan pieces, divided 1 c cold milk 2 pkg (small) jello instant vanilla pudding 1 c canned pumpkin 1 t cinnamon 1/2 t nutmeg 1 graham cracker pie crust 1 8oz cool whip, divided

Pour 1/4 c caramel topping into crust and sprinkle with 1/2 the pecans pieces. Beat milk, dry pudding mixes, pumpkin and spices with wisk until blended. Stir in 1 1/2 c cool whip. Spread into crust. Top with remaining cool whip. Refrigerate 1 hr. Top with remaining cool whip and drizzle carmel with fork.