Triple Layer Pumpkin Spice Pie
By Tinkysmom55
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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
Details
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.
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