Praline Pumpkin Pie

Ingredients

• 0.3 cup brown sugar packed
• 0.3 cup butter 
• 16 oz pumpkin canned
• 6 oz ready-to-use graham cracker crumb crust 
• 6.8 oz jell-o vanilla flavor pudding instant
• 1 cup milk cold
• 0.5 cup planters pecans chopped
• 1.3 tsp pumpkin pie spice 
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Melt butter in small saucepan on medium heat.
2. Add nuts and sugar; mix well. Bring to boil. Cook 30 sec., stirring constantly.
3. Spread onto bottom of crust. Cool.
4. Beat pudding mixes, spice, milk and pumpkin in large bowl with whisk 2 min. Gently stir in 1-1/2 cups COOL WHIP.
5. Spread over nut layer.
6. Refrigerate 4 hours or until set. Top with remaining COOL WHIP just before serving.