Turtle Pumpkin Pie

• 1/4 cups Caramel Ice Cream Topping
• 1/2 cups Chopped Pecans
• 1 Graham Cracker Pie Crust
• 1 cup Milk
• 2 packages (3.4 Oz. Size) Instant Vanilla Pudding
• 1 cup Canned Pumpkin
• 1 teaspoon Ground Cinnamon
• 1 container (8 Oz. Size) Cool Whip, Divided
• FOR THE TOPPING:
• 2 Tablespoons Caramel Ice Cream Topping
• 2 Tablespoons Chopped Pecans

1. Stir 1/4 cup caramel ice cream topping and chopped pecans. Pour mixture into the bottom of graham cracker pie crust.
2. In a large mixing bowl, beat milk and pudding mixes. Add pumpkin and cinnamon. Stir until combined.
3. Gently fold in 1 1/2 cups Cool Whip and spread into the crust covering the caramel and pecan bottom.
4. Refrigerate for at least 1 hour.
5. To serve, top pie with remaining Cool Whip. Drizzle with caramel ice cream topping and sprinkle chopped pecans.

ubc, pecans, graham cracker pie crust, milk, pumpkin, ground cinnamon, caramel ice cream topping, pecans

Taken from tastykitchen.com/recipes/desserts/turtle-pumpkin-pie/ (may not work)