Turtle Pumpkin Pie!

Prep: 15 min.
Total: 1 hour 15 min. (incl. refrigerating)
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 Graham Pie Crust (6 oz.) I used a real pie crust.
1/2 cup plus 2 Tbsp. Pecan Pieces, divided
1 cup cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
BEAT milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.
REFRIGERATE 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator.

I am one to not want to mess with a good pumpkin pie but this really is awesome!