I haven't tried this yet, but it looks good!
1/4 cup plus 2 TBSP caramel ice cream topping, divided
1 Honey Maid Graham Pie Crust (6 oz.)
1/2 cup plus 2 TBSP chopped pecans divided
2 pkg (3.4 oz each) Vanilla Flavored instant pudding
1 Cup Milk
1 Cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz.) Cool Whip topping, thawed, divided
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts
Beat dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1 1/2 cups cool whip; spoon into crust.
Refrigerate one hour. Top with remaining cool whip, caramel topping and nuts just before serving.
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