Triple-Layer Pumpkin Spice Pie

• 2 cups cold milk
• 2 (3.4 ounce) packages Jell-O Pumpkin Spice flavor instant pudding
• 1/4 teaspoon ground cinnamon
• 1 (8 ounces) tub Cool Whip Whipped Topping, thawed
• 1 Honey Maid Graham pie crust
• 1/2 cup Planters pecan halves
• 1 tablespoon honey

1. Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.
2. Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP.
3. Refrigerate 1 hour. Meanwhile, 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 large clusters. Cool.
4. Sprinkle nuts over pie just before serving.

This is a lovely alternative to the standard pumpkin pie! I have not tried other flavors of pudding yet, but I bet they would be yummy!

Original recipe here.