Triple-Layer Pumpkin Spice Pie Recipe

Triple-Layer Pumpkin Spice Pie Recipe

  • 2 cups cold milk
  • 2 pkg. (4 serving size) JELL-O Pumpkin Spice Flavor Instant Pudding & Pie Filling
  • 1/4 teaspoon ground cinnamon
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  • 1 (6 ounce) HONEY MAID Graham Pie Crust
  • 1/2 cup PLANTERS Pecan Halves
  • 1 tablespoon honey
  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. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 min. or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.
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