No Bake Turtle Pumpkin Pie

You may or may not know that I don't really enjoy pie.  I don't know what it is, I grew up in a family that loves the stuff, but I just don't care for it.  I would rather stuff myself on mashed potatoes and turkey gravy.  But, I don't always cook for myself, so every year I try to find a new, unique, pie to make.  Something that I might even have a little sliver of, and something that others will LOVE.  This is the pie I am trying this year.  It actually kind of looks good, right?... especially if the pecans were candied... hmmm.  I might have to play with this recipe a bit.

1/4 cup + 2 Tbsp. caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup + 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 packages {4-serving size} vanilla instant pudding
1 cup canned pumpkin {not the kind with spices added}
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tub {8 ounce} whipped topping, thawed, divided
.
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans. {You can chop them or leave them whole}
Beat milk, pudding mixes, pumpkin, and spices with whisk until blended.
Gently fold in 1-1/2 cup whipped topping.
Spread into crust.
Refrigerate at least 1 hour.
Top with remaining whipped topping and 2 Tbsp. pecans.
Drizzle with remaining 2 Tbsp. caramel topping.