Triple-Layer Pumpkin Spice Pie

By brandymarshall

Ingredients

• 2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding
• 1/4 tsp. ground cinnamon
• 2 cups cold milk
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1/2 cup PLANTERS Pecan Halves
• 1 Tbsp. honey

Details

Servings 10
Preparation time 20mins
Cooking time 80mins
Adapted from kraftrecipes.com

Preparation

Step 1

BEAT dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.

STIR 1-1/2 cups COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP.

REFRIGERATE 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating larger clusters. Cool.

SPRINKLE nuts over pie just before serving.