Layered Turtle Pumpkin Cheese cake

Crust

1 graham cracker crust
1/2 C Caramel ice cream topping
1/2 C pecan pieces

Cream cheese layer
4 oz softened cream cheese
1 TBSP milk
1 TBSP sugar
2 tsp cinnamon

1/2 8 oz tub Cool whip, thawed

Pumpkin layer
1 C milk, divided
2 pkgs (3.4 oz each) vanilla pudding
1 C pumpkin
2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

1/2 8 oz tub whipped topping, thawed

Top
1/2 8 oz tub Cool whip, thawed
(remaining caramel and pecans)

Pour caramel topping into graham cracker crust, leaving enough to drizzle over completed pie. Sprinkle with pecan pieces, leaving enough to garnish top of completed pie.
Mix cream cheese, 1 TBSP milk, cinnamon, and the sugar in large bowl until well blended. Gently fold in half tub of whipped topping. Spread over caramel and pecans in crust.
Pour 1 C milk into large bowl. Add pumpkin, dry pudding mixes, and spices. Beat until well blended. fold in 1/2 tub whipped topping. Spread over cream cheese layer.
Top with remaining whipped topping. Drizzle with remaining caramel topping and garnish with remaining pecans. Refrigerate at least one hour before serving.

It's just really really good. :)