Triple Layer Pumpkin Spice Pie
2 pkg. (3.4 oz. size) JELL-O Pumpkin Spice Flavor Instant Pudding
1/4 tsp. ground cinnamon
2 cups cold milk
1 ready-to-use graham cracker crumb crust (6 oz.)
1 tub Whipped Topping, thawed, divided
1/2 cup Pecan Halves
1 Tbsp. honey
Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.
Top with remaining cool whip
Refrigerate 1 hour or overnight for best texture
Before serving cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently.
Spread onto waxed paper, separating larger clusters. Cool.
Sprinkle nuts over pie just before serving.
*Note: If you are not able to find Pumpkin Spice Pudding simply use vanilla pudding and add ¼ cup of pumpkin to the mix.