Shelly's Recipe

TURTLE PUMPKIN PIE

Category: Pies - Cream and Custard

1/4 cup plus 2 tbsp caramel ice cream topping, divided
1 graham pie crust
1/2 cup plus 2 tbsp pecan pieces, divided
1 cup cold milk
2 pkg (4-serving size each) vanilla instant pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 (8 oz) tub 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.