Mix graham crumbs and margarine; press onto bottom and up side of 9-inch pie plate. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
Beat dry pudding mixes, pumpkin, milk and spices in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip. Spoon into crust.
Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving.
Kraft Kitchen Tips!
At 10 servings, this tasty pie is the perfect dessert to feed a crowd.
Need some ideas for how to use the leftover canned pumpkin? Go to kraftcanada.com for recipe suggestions, such as Pumpkin Spice Frosted Snack Bars.
Refrigerate any leftovers.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 5 g
Cholesterol 0 mg
Sodium 460 mg
Carbohydrate 44 g
Fibre 2 g
Sugars 29 g
Protein 3 g
10 servings, 1 piece (126 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.