Triple-Layer Pumpkin Spice Pie

Triple-Layer Pumpkin Spice Pie

2 cups cold milk
2 pkg. (4-serving size each) Jell-0 Pumpkin Spice Flavor Instant Pudding & Pie Filling
1/4 tsp. ground cinnamon
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 Honey Maid Graham Pie Crust (6 oz.)
1/2 cup Planters Pecan Halves
1 Tbsp. honey

Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1 1/2 cups onto bottom of crust.

Add 1 1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.

Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 minutes or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.

Makes 10 servings, one slice each.


KAREN'S NOTES - I skipped the pecans and honey step. It tasted just fine without them. YUMMY!!!!!