From: Jenn@eatcakefordinner
1 store-bought chocolate pie crust
1/3 c. caramel ice cream topping, plus more for serving
1/2 c. chopped pecans, divided
2 (3.4 oz.) boxes instant vanilla pudding mix
1 c. milk
3/4 c. canned pumpkin puree
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg, scant
1 (8 oz.) carton Cool Whip, thawed
2 - 3 Tbl. mini chocolate chips
Pour 1/3 cup of caramel topping into the bottom of the pie crust. Top with chopped pecans, reserving a little for garnish. In a medium bowl, whisk together the pudding mix, milk, pumpkin, cinnamon and nutmeg until well combined. Gently fold in around 1 1/2 cups of the thawed whipped topping. Pour into pie crust and spread out evenly. Refrigerate at least one hour. When ready to serve, top with remaining whipped topping and garnish with some chopped pecans and mini chocolate chips. Serve with an additional drizzle of caramel, if desired.
Jenn's Notes: Make sure you use instant pudding. I used 1% milk.