Angels were dancing on my tongue!

I noticed this recipe in my favorite magazine the other day. It looked so good that I even mentioned it to my roomie Emily. Really, it was kinda lame for me to even tell her about it and for us to have a random conversation about turtle pumpkin pie. I think I subconsciously planted a seed in her head because last Wednesday we had a little singles ward bff dinner party and she googled a yummy recipe to make and picked the very one I so lamely told her about earlier that week. And it WAS just as good as I thought it would be. It fullfilled all my pumpkin pie desires and more...what an endorsment!

INGREDIENTS

1/4 cup caramel ice cream topping
1 (6 ounce) HONEY MAID Graham Pie Crust
1/2 cup PLANTERS Pecan Pieces
1 cup cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
2 tablespoons caramel ice cream topping
2 tablespoons PLANTERS Pecan Piece

DIRECTIONS
1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

2. Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 11/2 cups whipped topping. Spread into crust.

3. Refrigerate 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator.