Lizard Pumpkin Pie

Ingredients

• 1/4 cup plus 2 T. caramel ice cream topping, divided
• 1 (9-inch) graham cracker crust
• 1/2 cup plus 2 T. pecan pieces, divided
• 1 cup milk
• 2 3.4-oz. pkgs. instant vanilla pudding mix
• 1 cup canned pumpkin
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 8 ounce container frozen whipped topping, thawed and divided

Preparation

1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts. Beat milk, dry pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1 1/2 cups whipped topping; spread mixture into crust. Refrigerate at least one hour. Before serving, spread pie with remaining whipped topping, drizzle with remaining caramel topping and sprinkle with remaining pecans if desired.

Note:

To make the top of the pie artistic, drizzle the caramel one way across the pie. Then use a knife and gently make cutting lines across it.