NO BAKE CARAMEL PECAN PUMPKIN PIE

1/4 cup sugar-free caramel ice cream topping

1 regular sugar-free deep-dish baked pie shell
1/2 to 3/4 cup large pecan pieces
1 cup milk
2 pkgs (3.4-oz each) sugar-free vanilla instant pudding and pie filling mix
1 cup canned or cooked pumpkin
1 tsp ground cinnamon
1/2 tsp nutmeg
1 container (8-oz) sugar-free frozen whipped topping, thawed
2 tbsp caramel ice cream topping, for garnish
2 tbsp pecan pieces, for garnish

Pour the caramel topping over the bottom of the pie crust; sprinkle the pecans over the caramel.

In a large mixing bowl, using a wire whisk, beat the milk with the pudding mix, pumpkin, cinnamon, and nutmeg until the mixture is blended well. Stir in 1 1/2 cups of the thawed whipped topping. Spread the mixture over the pecans in the crust.

Refrigerate pie for at least 1 hour before serving.

To serve, top the pie with the remaining whipped topping and sprinkle with the garnish pecans. Drizzle the garnish caramel overall.

Yield: 10 servings.

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