Ingredients

• 1/4 cup caramel ice cream topping
• 1 (6 ounce) ready-to-use graham cracker crumb crust
• 1/2 cup PLANTERS Pecan Pieces
• 2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding
• 1 cup cold milk
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
• 2 tablespoons caramel ice cream topping
• 2 tablespoons PLANTERS Pecan Pieces

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Instructions

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.