Simple Turtle Pumpkin Pie

Ingredients

• 6 tablespoons butter melted
• 1 cup pumpkin canned
• 2 tablespoons caramel topping 
• 1.3 cups graham cracker crumbs crushed finely
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground nutmeg 
• 8 serving vanilla pudding mix instant
• 1 cup milk cold
• 2 tablespoons pecans 
• 8 ounce non-dairy whipped topping divided thawed cool whip® (such as )
• 0.3 cup sugar white

Equipment

• bowl
• oven
• whisk
• mixing bowl
• pie form

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until evenly moistened; press into the bottom and sides of a 9-inch pie pan.
3. Bake in the preheated oven until the crust is lightly browned and smells toasted, about 6 minutes.
4. Remove from the oven and allow to cool.
5. Spread 1/4 cup caramel topping onto the cooled crust.
6. Sprinkle 1/2 cup pecan pieces over the caramel topping.
7. Whisk milk, pumpkin, pudding mix, cinnamon, and nutmeg together in a bowl until well combined. Stir 1 1/2 cups whipped topping into pumpkin mixture.
8. Spread pumpkin mixture into crust.
9. Spread remaining whipped topping over the top of the pie. Refrigerate pie until chilled, at least 1 hour.
10. Sprinkle 2 tablespoons pecans atop the pie and drizzle with 2 tablespoons caramel using a fork.