1. Pour 1/4 cup of the caramel topping into pie crust; sprinkle with 1/2 of the pecans.
2. Whisk together in large bowl, milk, pudding mixes, pumpkin, cinnamon, and nutmeg until well blended. Stir in 1 1/2 cups of the whipped topping; spread mixture evenly into crust. Chill at least 1 hour.
3. Top with remaining 1 1/2 cups whipped topping and 2 tablespoons each caramel topping and pecans just before serving.
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