Jane's Turtle Pumpkin Pie

¼ cup plus 2 tablespoons caramel ice cream topping 

1 cup cold milk

2 pkg. (3.4 oz each) Jello instant vanilla pudding

1 cup canned pumpkin      

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 tub (12 oz Cool Whip) thawed divided

¼ cup chopped Pecans

Spread ¼ cup caramel into bottom of pie crust 

Beat milk, pudding mixes, pumpkin and spices until blended add half of Cool Whip

Continue beating about 5 more minutes. Spread in crust,  refrigerate  at least 1 hour just before serving top with remaining Cool whip, then sprinkle pecans and  drizzle Carmel  topping on top of Cool Whip. 

Crust for Pumpkin Pie:

1/4 cup finely chopped pecans  

1/4 cup finely chopped walnuts 

1/4 cup finely chopped almonds

3/4 cup finely chopped vanilla wafers 

2 tablespoons melted butter