I found this Pumpkin Spice pudding at Walmart a while back, and decided to whip up this quick pie, just for fun, tonight!
Triple Layer Pumpkin Spice Pie
What You Need2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding1/4 tsp. ground cinnamon2 cups cold milk1 HONEY MAID Graham Pie Crust (6 oz.)1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided1/2 cup PLANTERS Pecan Halves1 Tbsp. honey
Make ItBEAT dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.STIR 1-1/2 cups COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.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 larger clusters. Cool. Sprinkle over pie just before serving.