1/4 cup caramel ice cream topping
1 Graham cracker pie crust (or regular deep-dish baked pie shell)
1/2 to 3/4 cup large pecan pieces
1 cup milk
2 pkgs (3.4-oz each) vanilla instant pudding and pie filling mix
1 cup canned or cooked pumpkin
1 tsp ground cinnamon
1/2 tsp nutmeg
1 container (8-oz) frozen whipped topping mix, thawed
2 tbsp caramel ice cream topping, for garnish
2 tbsp pecan pieces, for garnish
Pour the caramel topping over the bottom of the Graham cracker crust; sprinkle the pecans over the caramel.
In a large mixing bowl, using a wire whisk, beat the milk with the pudding mix, pumpkin, cinnamon, and nutmeg until the mixture is blended well. Stir in 1 1/2 cups of the thawed whipped topping. Spread the mixture over the pecans in the crust.
Refrigerate pie for at least 1 hour before serving.
To serve, top the pie with the remaining whipped topping and sprinkle with the garnish pecans. Drizzle the garnish caramel over all.
Yield: 8 to 10 servings.
NOTE: You can easily make this a diabetic-friendly pie by using a regular sugar-free baked pie shell, sugar-free caramel topping, pudding mix, and frozen whipped topping. For diabetics I would cut the pie into 10 wedges as portion control is important for all diabetics!