No Bake Turtle Pumpkin Pie

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
1/4 cup caramel ice cream topping
1/2 cup pecan pieces

Filling:
2 packages (3.4 oz each) vanilla flavor instant pudding
1 cup cold milk
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice or nutmeg
1 1/2 cups Cool Whip® topping, thawed and divided

For the crust
In a medium bowl, mix the graham cracker crumbs and sugar together. Add the melted butter and stir. Heat the ice cream topping and add to the crumb mixture. Press the crumb mixture across the bottom of a nine-inch pie pan and up the sides to form the crust. Sprinkle with the pecans and press them into the crust. Set aside.

For the filling
Whisk the dry pudding mixes, milk, pumpkin, and spices until well blended. Stir in the Cool Whip. Spoon the filling into crust.

Refrigerate for at least an hour. Top with remaining Cool Whip®, caramel topping and pecans just before serving.
Linda C

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