Shelly's Recipe

CARAMEL-PECAN PUMPKIN PIE

Category: Pies - Cream and Custard

Crust:
1/4 cup caramel ice cream topping
1 prepared graham cracker crust
1/2 cup chopped pecans

Filling/Topping:
2 (4-serving size) vanilla flavor pudding mix
1 cup light cream
1 cup canned pumpkin puree
1 tsp cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1 (8 oz) container frozen whipped topping, thawed and divided
3-4 tbsp caramel ice cream topping
Chopped pecans

Spread 1/4 cup caramel ice cream topping over the crust, then sprinkle 1/2 cup chopped pecans over.

In a bowl beat the 2 boxes dry pudding mix with the pumpkin puree and spices until well blended. Fold in 1 1/2 cups whipped topping until blended, then spread over the crust; chill for at least 1 hour or more.

Top with remaining Whipped topping then drizzle the 3-4 tbsp caramel ice cream topping over the Whipped topping, then sprinkle the top with chopped pecans (use any amount desired). Return to refrigerator until ready to serve.