pour 1/4 cup caramel topping into crust sprinkle with 1/2 cup nuts. Beat milk, dry pudding mixes, pumpkin and spices with whisk for 2 minutes. Stir in whipped topping. Spread into crust. Refrigerate
for 1 hour Top with remaining whipped topping. and nuts just before serving. makes 10 servings.
You may omit the nuts for a pumpkin caramel pie.