1/4 cup Carmel Ice Cream Topping (Smuckers makes a Sugar-Free)
1 Graham Cracker Pie Crust
1/2 cup Pecan pieces
1 cup cold milk
2 pkg (3.4 oz. ea.) Vanilla instant pudding (Jello makes a Sugar-Free)
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp. nutmeg
1 8 0z. tub Cool Whip ( Really is low-cal and low sugar content)
Pour 1/4 c. carmel topping into crust & sprinkle 1/2 c pecans on top.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended.
Stir in 1 1/2 cups Cool Whip. Spread into crust. Refrigerate at least
1 hour. Just before serving, top with remaining Cool Whip, drizzle a little
more carmel and a few more pecan pieces on top.