Triple Layer Pumpkin Spice Pie

By Tinkysmom55

Ingredients

• 2 cups cold milk
• 2 pkg (4 serving size each) Jello Pumpkin Spice Instant Pudding and Pie Filling Mix
• 1/4 teaspoon cinnamon
• 1 tub (8 oz) Cool Whip, thawed
• 1 graham cracker pie crust, 9 inch
• 1/2 cup pecan halves
• 1 tablespoon honey

Preparation

Step 1

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.