Diabetic No-Bake Pumpkin Pie

I was working on an article for the Diabetes Library (http://diabetes.boomja.com) about converting recipes for diabetics, and this was my test recipe. I think it turned out just fine!

* Sugar-free caramel topping (from the ice cream aisle at the grocery store)
    * Pecan pieces
    * 1 c canned pumpkin
    * 1 c milk
    * 2 pkg sugar free instant pudding
    * 1 small tub sugar free whipped topping
    * cinnamon
    * nutmeg
    * Graham cracker crust

Pour 1/4 cup of the caramel topping into the graham cracker crust and sprinkle it with pecan pieces.
Step2
Beat the milk, pudding mix, pumpkin and spices until blended. Stir in 1/2 cup of the whipped topping.
Step3
Spread the mix in the crust.
Step4
Refrigerate at least 1 hour. Top with more caramel topping, pecan pieces and whipped topping and serve.