I just made this - everyone loved it! You can find it in most magazine now.
TURTLE PUMPKIN PIE
1/4 cup plus 2 Tbsp. Caramel topping, divided
1 Honey Maid Graham Pie Crust
1/2 cup plus 2 Tbsp. Planters Pecan Pieces, divided
1 cup cold milk
2 pkg. (3.4oz. each) JELL-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8oz.) COOL WHIP Whipping Topping, thawed, divided
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
BEAT milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spread into crust.
REFRIGERATE 1 hour. Tope with remaining Cool Whip, caramel topping and pecans just before serving. Makes 10 servings, one slice each.