Turtle Pumpkin Pie

1/4 C. plus 2 Tbsp. caramel ice cream topping
1 Graham cracker pie crust
1/2 C. plus 2 Tbsp. chopped pecans
2 pkg. (3.4 oz.) vanilla pudding
1 C. cold milk
1 C. canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 8 oz. Cool Whip, thawed and divided

Pour 1/4 C. caramel topping into crust. Sprinkle with 1/2 C. nuts. Beat dry pudding mixes, milk, pumpkin, and spices with whisk until well blended. Stir in 1 1/2 C. Cool Whip. Spoon into crust. Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping, and nuts just before serving.

If you are like me and don't like nuts, just leave them out.