Turtle Pumpkin Pie~EASY and YUMMY!

I made this for Thanksgiving and it was soooo good! A real hit with everyone!

1/4 Cup plus 2 Table. Caramel Topping, divided
1 Graham Cracker Pie Crust
1/2 Cup plus 2 Table. Pecan Pieces, divided
1 Cup Cold Milk
2 Packages (4 oz.) Vanilla Pudding/Pie Filling
1 Cup Canned Pumpkin
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 Tub (8 oz.) Cool Whip, thawed and divided

POUR 1/4 cup caramel topping into graham cracker crust. Sprinkle with 1/2 cup pecan pieces.

BEAT milk, dry pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1-1/2 cups Cool Whip and spread into crust. Top with remaining Cool Whip.

REFRIGERATE for 2 hours. Top with pecans and drizzle remaining caramel with a fork. Store leftovers in fridge.