Olivia just made these pies for tomorrow's Thanksgiving feast. We sampled the filling as she was assembling the pies, and they are going to be delicious! Enjoy!
2 graham cracker pie crusts
1/2 cup plus 2 Tbsp. caramel topping, divided
1/2 cup plus 2 Tbsp. pecans, chopped
1 cup cold milk
2 small pkg. vanilla instant pudding
1 cup canned pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1 8oz. cool whip, divided
Pour 1/4 cup caramel topping into each pie crust; sprinkle with 1/4 cup pecans in each pie crust.
Beat milk, dry pudding mixes, pumpkin, and spices until blended. Stir in 1 1/2 cup cool whip. spread into the 2 pie crusts.
Refrigerate 1 hour. Spread remaining cool whip on each pie crust. Sprinkle remaining pecans on each pie and then drizzle with the caramel topping, using a fork.
Refrigerate until time to serve.
Note: We mixed all of the cool whip into the pudding mix, not leaving any to spread on top. Then we just sprinkled with pecans and drizzled with the caramel topping. This keeps you from having to chill one hour before completing the pies.