Triple Layer Pumpkin Cheesecake Turtle Pie

I have three loves in this life: turtle candy, cheesecake, and pumpkin (oh....and Darling Boyfriend and the kids...but only AFTER the turtles). Today, I decided to combine those in my own wondrous version of Nirvana. Ladies and Gentlemen, I have been to the other side, and I have seen Paradise:

Triple Layer Pumpkin Cheesecake Turtle Pie

1 graham cracker crust
1/4 c caraml syrup
2 tbs crushed pecans
16 oz can pumpkin
2 4-serving packages sugar free-fat free Jello instant pudding, cheesecake flavor
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 cup fat free milk
8 oz fat free whipped topping
2 tbs caramel syrup
2 tbs pecan halves

1. Heat caramel syrup in microwave 30 seconds, or until it flows easily. Pour onto bottom of graham crust. Top with crushed pecans. Set aside.

2. In large mixing bowl, combine pudding mixes, cinnamon, nutmeg, cloves, and milk. Beat with an electric mixer on medium-high about 1 minute, until peaks form. Add pumpkin. Beat an addition 1 minute on high.

3. Spoon half of pumpkin-pudding mixture into pie crust, spreading with spoon or knife to ensure evenness (LAYER 1)

4. Add 4 oz of whipped topping to remaining pumpkin-pudding mixture in bowl. Beat with mixer on low 30-45 seconds. Spread into pie crust, being careful not to upset bottom layer. (LAYER 2)

5. Spread remaining whipped topping over pumpkin-pudding-whipped topping layer. Cover and allow to set in refrigerator at least 4 hours. (LAYER 3)

6. Drizzle with 2 tbs caramel syrup and top with pecan halves. Makes 8 servings.