PUMPKIN TURTLE PIE Kathy Virgin

3 Tbsp Caramel topping, divided

1 8" graham cracker crumb pie crust

3 Tbsp chopped pecan, divided

1 cup milk

2 3 oz packages Instant vanilla pudding and pie filling

1 cup pumpkin

1 tsp cinnamon

1/2 teaspoon nutmeg

½ tsp ginger

¼ tsp clove

1 cup heavy cream

2 Tbsp sugar

1 tsp vanilla

Spread 2 Tbsp caramel topping over the bottom of the graham cracker crust; sprinkle with 2 Tbsp chopped pecans. In a bowl, mix instant pudding with milk, pumpkin and spices. Whip the cream with sugar and vanilla. Fold in 3/4 of the whipped cram and pour evenly into the crust. Spread remaining whipped cream over the filling and drizzle with 1 Tablespoon of caramel and sprinkle with 1 Tablespoons of chopped nuts. Chill in the refrigerator. This was very good.

The whipped cream with 2 T. sugar and 1 teaspoon of vanilla can be replaced with 1 8 oz container "Cool Whip.