Difficulty: Easy - for beginners
1/4 c caramel topping
2 Tbs caramel topping
1 graham cracker pie crust
1/2 c pecan pieces
2 Tbs chopped pecans
1 c cold milk
2 pkg (4 serving size) instant vanilla pudding
1 c canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 container (8 oz) cool whip, thawed
Pour 1/4 c caramel topping into crust and spread over bottom. Sprinkle 1/2 c chopped pecans over topping.
Beat together milk, dry pudding mix, pumpkin, and spices until well blended.
Fold in 1 1/2 c cool whip.
Spoon mixture into crust.
Top with remaining cool whip.
Refrigerate 1 hour. Just before serving, drizzle top with 2 Tbs caramel topping and sprinkle with 2 Tbs chopped nuts.