- Crust:
- 1 1/4 cups finely crushed graham cracker crumbs
- 1/4 cup white sugar
- 6 tablespoons butter, melted
- Filling:
- 1/4 cup caramel topping
- 1/2 cup pecan pieces
- 1 cup cold milk
- 1 cup canned pumpkin
- 2 (4-serving size) packages instant vanilla pudding mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (8 ounce) container whipped topping (such as Cool Whip®), thawed and divided
- 2 tablespoons pecan pieces
- 2 tablespoons caramel topping
- Preheat oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until evenly moistened; press into the bottom and sides of a 9-inch pie pan.
- Bake in the preheated oven until the crust is lightly browned and smells toasted, about 6 minutes. Remove from the oven and allow to cool.
- Spread 1/4 cup caramel topping onto the cooled crust. Sprinkle 1/2 cup pecan pieces over the caramel topping.
- Whisk milk, pumpkin, pudding mix, cinnamon, and nutmeg together in a bowl until well combined. Stir 1 1/2 cups whipped topping into pumpkin mixture. Spread pumpkin mixture into crust. Spread remaining whipped topping over the top of the pie. Refrigerate pie until chilled, at least 1 hour. Sprinkle 2 tablespoons pecans atop the pie and drizzle with 2 tablespoons caramel using a fork.