Easy Layered Caramel Pumpkin Pie

• 1 can (15 oz.) pumpkin
• 2 cups JET-PUFFED Miniature Marshmallows
• 1/4 cup packed brown sugar
• 2 tsp. pumpkin pie spice
• 3/4 cup chopped PLANTERS Walnuts, toasted
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
• 2-1/2 cups thawed COOL WHIP Whipped Topping, divided

1. Cook first 4 ingredients in saucepan on medium heat 5 min.
2. or until marshmallows are melted and mixture is well blended, stirring frequently.
3. Cool completely.
4. Spread 1/2 cup nuts onto bottom of crust; drizzle with 1/4 cup caramel topping.
5. Cover with half the pumpkin mixture.
6. Add 2 cups COOL WHIP to remaining pumpkin mixture; stir gently until blended.
7. Spread over pumpkin layer in crust.
8. Refrigerate 2 hours or until firm.
9. Top with remaining COOL WHIP and caramel topping before serving.

pumpkin, jetpuffed miniature marshmallows, brown sugar, pumpkin pie spice, walnuts, ready, caramel ice cream topping, topping

Taken from www.kraftrecipes.com/recipes/easy-layered-caramel-pumpkin-pie-158566.aspx (may not work)