2 pkg3.4 oz. each jello-pumpkin spice flavor instant pudding
1/4 tspground cinnamon
2 ccold milk
1readu-to-use-graham cracker crumb crust (6 oz)
1tub (8 oz) cool whip, thawed, divided
1/2 cpecan halves
How to Make TRIPLE-LAYER PUMPKIN SPICE PIE (Recipe by Kraft)
- Beat dry pudding mixes, cinnamon & Milk in medium bowl with whisk two minutes;, spread 1 1/2 cups onto bottom of crust.
- Stir 1/1/2 cups Cool Whip into remaining pudding; spread over pudding layer in crust. Top with remaining Cool Whip.
- Refrigerate 1 hour. Meanwhile, cook nuts & honey in skillet on medium-low heat 2 to 4 minutes or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating larger clusters. Cool.
- Sprinkle nuts over pie just before serving.