Triple-Layer Pumpkin Spice Pie

By Boz318

Ingredients

• 2 cups cold milk
• 2 pkgs (4 serving size each) Jell-O pumpkin Spice Flavor instant Pudding & Pie filling
• 1/4 tsp ground cinnamon
• 1 (8oz) container Cool Whip whipped topping, thawed
• 1 (6oz) Graham Cracker pie crust
• 1/2 cup pecan Halves (optional)
• 1 tsp Honey

Preparation

Step 1

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, sitr gently. Spoon over layer in crust, top with remaing whipped topping.

Refrigerate 1 Hour. Meanwhile, cook pecans and honey in skillet on medium heat-low heat 2 to 4 minutes or until pecans are carmelized, stirring frequently. Spread onto sheet of waxed paper, seperating larger clusters. Cool. Sprinkle over pie just before serving. Sore leftovers in refrigerator.