Easy Pumpkin Spice Pudding Pie

• 1/3 cup hot caramel ice cream topping, warmed
• 1 9-inch graham cracker crust (about 6 ounces)
• 1/3 cup chopped walnuts
• 3 tablespoons chopped pecans
• 1 cup cold whole milk
• 1/4 cup refrigerated Italian sweet cream nondairy creamer
• 1 package (3.4 ounces) instant pumpkin spice pudding mix
• 1/2 cup Philadelphia ready-to-serve cheesecake filling
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 tablespoon hot caramel ice cream topping
• 1 tablespoon coarsely chopped walnuts
• 1 tablespoon coarsely chopped pecans

1. Spread caramel topping over bottom of crust. Sprinkle with nuts.
2. For filling, whisk milk, creamer and pudding mix 2 minutes. Stir in cheesecake filling and spices until blended. Pour over nut mixture. Let stand 10 minutes.
3. Spread whipped topping over filling. Refrigerate until set, 4 hours or overnight. Before serving, drizzle with 1 tablespoon caramel topping; sprinkle with walnuts and pecans.

graham cracker crust, walnuts, pecans, milk, creamer, filling, pumpkin pie spice, ground ginger, frozen whipped topping, walnuts, pecans

Taken from www.tasteofhome.com/recipes/easy-pumpkin-spice-pudding-pie/ (may not work)