Turtle Pumpkin Pie

1/4 cup, plus 2 Tbs, caramel ice cream topping, divided
1 graham pie crust (6 oz)
1/2 cup, plus 2 Tbs, chopped pecans, divided
2 pkg (3.4 oz each) vanilla flavor instant pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) cool whip, thawed, divided

1) Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
2) Beat dry pudding mixes, milk, pumpkin and spices with whisk until well blended.  Stir in 1 1/2 cups cool whip; spoon into crust.
3) Refrigerate 1 hour.  Top with remaining cool whip, caramel topping and nuts just before serving.

Review:  My pie didn't set up well, so when I served it, it looked like a glob of yumminess.  The caramel topping is super runny and can't be put on before serving.  I tried and now I have a puddle of caramel topping in my pie container, not on the pie.  But, this is yummy.  (And I left out the nutmeg, so it may be yummier to others with the nutmeg added).