Turtle Pumpkin Pie

Serves: 10

¼ cup + 2 tablespoons caramel topping, divided

1 Honey Maid Graham Pie Crust (6 Ounce)

½ cup + 2 tablespoons Planters Pecan Pieces, divided

1 cup cold milk

2 packages (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 cup canned pumpkin

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 tub (8 ounce) COOL WHIP, thawed, divided

Pour ¼ cup caramel topping into crust; sprinkle with ½ cup pecans.

Beat milk, dry pudding mix, pumpkin and spices with whisk until blended. Stir in 1 ½ cups COOL WHIP. Spread into crust. Top with remaining COOL WHIP.

Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork. Store leftovers in refrigerator.