Pour 1/4 cup caramel topping into the pie crust and sprinkle with 1/2 cup pecans.
Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spread filling into crust. Top with remaining Cool Whip.
Refrigerate 1 hour. Top with remaining pecans and drizzle remaining caramel with fork. Store in refrigerator.
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|Serving Size: 1 Serving (106g)|
|Recipe Makes: 10|
|Calories from Fat: 99 (37%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 1mg||0 %|
|Sodium 456.4mg||16 %|
|Potassium 142.6mg||4 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 39.3g|
|Protein 2.6g||4 %|
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Calories per serving: 269
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