Created by Fizzybrat on May 29, 2019
Step 1: Pour ¼ cup caramel topping into crust; sprinkle with ½ cup pecans.
Step 2: Beat milk dry pudding mixes, pumpkin and spices with whisk until blended.
Step 3: Stir in 1 ½ cups whipped topping.
Step 4: Spread into crust.
Step 5: Top with remaining whipped topping.
Step 6: Refrigerate 1 hour.
Step 7: Top with remaining pecans and drizzle remaining caramel with fork.