Pour caramel topping onto bottom of pie crust; sprinkle with pecans.
In a large bowl, beat together pudding mixes, milk, canned pumpkin, cinnamon, and nutmeg.
Mix in 1 ½ cups of Cool Whip to the pumpkin mixture, then spoon into the crust.
Refrigerate 1 hour.
Top pie with remaining Cool Whip, then drizzle with additional caramel topping and pecans (optional) before serving.
Notes
If you would like to make a graham cracker crust from scratch, here is our favorite recipe:
1 ½ cups graham cracker crumbs (can pulse them in a blender or food processor)
⅓ cup sugar
6 Tablespoons butter, melted
½ teaspoon cinnamon
Mix all ingredients together in a bowl until fully incorporated. Press mixture into an 8 or 9 inch pie plate. Bake at 375℉ for 6-7 minutes. Remove from oven and let cool for at least 30 minutes before adding pie filling (you can also cool in the fridge if needed).