cups cold milk
pkg (4 serving size each) Jello Pumpkin Spice Instant Pudding and Pie Filling Mix
tub (8 oz) Cool Whip, thawed
graham cracker pie crust, 9 inch
cup pecan halves
1. Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1 1/2 cups onto bottom of crust. 2. 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. 3. Refrigerate 1 hour. 4. Meanwhile, cook pecans and honey in skillet over medium-low heat 2 to 4 minutes or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating large clusters. Cool. Sprinkle over pie just before serving. 5. Store leftovers in refrigerator.