1/3 cup caramel ice cream topping
1 ready-to-use graham cracker crust
1/2 cup chopped pecans
2 packages (3.4 oz each) instant vanilla pudding mix
1 cup cold milk
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (8 oz) tub Cool Whip frozen non-dairy dessert, thawed
Pour caramel topping onto bottom of pie crust; sprinkle with pecans.
In a large bowl, beat together pudding mixes, milk, canned pumpkin, cinnamon, and nutmeg.
Mix in 1 1/2 cups COOL WHIP to the pumpkin mixture then spoon into crust.
Refrigerate 1 hour.
Top pie with remaining COOL WHIP, then drizzle with additional caramel topping and pecans (optional) before serving.