Triple Layer Pumpkin Spice Pie
- 2 cups cold milk
- 2 pkgs. Pumpkin Spice instant pudding
- 1/4 tsp. ground cinnamon
- 1 8 oz. tub cool whip
- 1 6 oz. graham cracker pie crust
- 1/2 cup pecan halves
- 1 Tbsp. honey
Preparation time 20mins
Cooking time 20mins
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 2-4 minutes or until pecans are carmalized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.