1 graham cracker pie crust
about 1 pkg graham crackers
about 1/4 cup butter, melted
pinch of sugar
1/4 Cup plus 2 Tbsp caramel ice cream topping
1/2 Cups plus 2 Tbsp chopped pecans
2 pkgs (3.4 oz each) vanilla instant flavor pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8oz) cool whip
If you decide to make the crust, add about 1 package of graham crackers to food processor. Run until all graham crackers are finely crushed. Add melted butter and a pinch of sugar to food processor. Pulse until mixed well and is the right consistency. Add to pie pan. Using your fingers press into pan and up the sides of the pan. Bake at 350° for about 6-8 minutes. Let cool.
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts. Beat next five ingredients in large bowl with whisk until well blended. Stir in 1 1/2 cups cool whip; spoon into crust.
Refrigerate one hour. Top with remaining cool whip, caramel topping and nuts just before serving.