Easy Layered Caramel Pumpkin Pie

Ingredients

• 0.3 cup brown sugar packed
• 15 oz pumpkin canned
• 0.3 cup caramel ice cream topping divided
• 6 oz ready-to-use graham cracker crumb crust 
• 2 cups marshmallows jet-puffed miniature
• 2 tsp pumpkin pie spice 
• 0.8 cup planters walnuts toasted chopped
• 2.5 cups cool whip whipped topping divided thawed

Equipment

• sauce pan

Directions

1. Cook first 4 ingredients in saucepan on medium heat 5 min. or until marshmallows are melted and mixture is well blended, stirring frequently. Cool completely.
2. Spread 1/2 cup nuts onto bottom of crust; drizzle with 1/4 cup caramel topping. Cover with half the pumpkin mixture.
3. Add 2 cups COOL WHIP to remaining pumpkin mixture; stir gently until blended.
4. Spread over pumpkin layer in crust.
5. Refrigerate 2 hours or until firm. Top with remaining COOL WHIP and caramel topping before serving.