Cook first 4 ingredients in saucepan on medium heat 5 min. or until marshmallows are melted and mixture is well blended, stirring frequently. Cool completely.
Spread 1/2 cup nuts onto bottom of crust; drizzle with 1/4 cup caramel topping. Cover with half the pumpkin mixture.
Add 2 cups COOL WHIP to remaining pumpkin mixture; stir gently until blended. Spread over pumpkin layer in crust.
Refrigerate 2 hours or until firm. Top with remaining COOL WHIP and caramel topping before serving.
How to Chop Nuts
Using a chef's knife and holding the tip end down on the cutting board, cut back and forth across the nuts until they are chopped to the desired size.
How to Toast Nuts in Skillet
When a skillet dish calls for toasted nuts, there's no need to heat up the oven. Before beginning the recipe, simply toast the nuts for a few minutes in the ungreased skillet on medium heat, stirring frequently just until nuts are lightly browned. Remove nuts from skillet and continue recipe as directed.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.