POUR 1/4 cup caramel topping into crust, sprinkle; with 1/2 cup pecans.
BEAT milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.
REFRIGERATE 1 hour/ Top with pecans and drizzle remaining caramel with fork. Store leftovers in refridgerator.
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