Ingredients:

1/4 cup plus 2 tbsp. caramel ice cream topping, divided

1 ready to use graham cracker crumb crust (6 oz.)

1/2 cup plus 2 tbsp. chopped Planters Pecans, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 cold cup milk

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

Directions:

1. Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.

2. Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups Cool Whip; spoon into crust.

3. Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving.

Bon Appetit!