Turtle Pumpkin Pie

1 ½ c. graham cracker crumbs mixed with 6 tsp. butter
¼ c. plus 2 T. caramel ice cream topping
½ c. plus 2 T. pecan pieces
2 (3/4 oz.) boxes vanilla instant pudding
1 c. pumpkin
1 tsp. cinnamon
½ tsp. nutmeg
1 c. milk
1 (8 oz.) frozen container of whipped topping; thawed & divided

Prepare crust for pie. Bake at 350 degrees for 7 mins. Cool. Pour ¼ c. of caramel ice cream topping in pie crust and ½ c. chopped pecans. Beat milk, dry pudding, pumpkin and spices with a whisk. Fold in ½ of whipped topping; spread mixture over crust. Chill for 1 hr. before serving. Spread with remaining topping over pie; drizzle with caramel and pecans.

Carol Eggers
Front Royal