Recipe for Easy Refrigerator Pumpkin Pie! Yummy!
Easy Refrigerator Pumpkin Pie (makes 2)** 
- 2 prepared graham cracker pie crusts
- 3 cups cold milk
- 2 pkg (6 serving size) vanilla pudding
- 12 oz. frozen whipped topping, thawed
- 1 tsp. pumpkin pie spice
- 1 cup pumpkin puree
- 8 oz. pecan halves
- 5 Tbsp. brown sugar
- 4 Tbsp. butter
In a microwave-safe bowl, melt butter. Add brown sugar and stir until dissolved. Add pecan halves and stir until coated. Cool.
In a large bowl, combine milk and dry pudding mixes. Beat 2 minutes. Add pumpkin puree and pumpkin pie spice and mix until well blended. Gently fold in 1/3 (4 oz.) of the whipped topping. Spread 1/4 of the pumpkin mixture in each pie plate. Sprinkle with 1/4 of pecans. Top each pie with 1/4 of the pumpkin mixture, then spread 1/2 of the remaining whipped topping on each pie. Sprinkle with remaining nuts and refrigerate until ready to serve.