Caramel Pecan Crunch Pumpkin Pie

• 1 (9 inch) graham cracker crust
• 1/4 cup caramel ice cream topping, or to taste, divided
• 3/4 cup chopped pecans, divided
• 1 cup pumpkin puree
• 1 cup cold milk
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (3.4 ounce) package instant cheesecake pudding mix
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 (12 ounce) container frozen whipped topping (such as Cool Whip(R)), thawed

1. Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cover with 1/2 of the chopped pecans.
2. Mix pumpkin puree, milk, vanilla pudding mix, cheesecake pudding mix, cinnamon, nutmeg, and cloves in a large bowl until smooth. Pour over pecans in the pie crust. Smooth whipped topping over the surface with a spatula.
3. Drizzle remaining 2 tablespoons caramel over whipped topping. Garnish with remaining chopped pecans. Refrigerate until pie is chilled through and firm, at least 1 hour.

graham cracker crust, caramel ice cream topping, pecans, pumpkin puree, cold milk, ground cinnamon, ground nutmeg, ground cloves, frozen whipped topping

Taken from www.allrecipes.com/recipe/259114/caramel-pecan-crunch-pumpkin-pie/ (may not work)