Monday, November 7, 2011
Triple-Layer Pumpkin Spice Pie (easy as pie!)
TRIPLE-LAYER PUMPKIN SPICE PIE
2 cups cold milk
2 pkg (4-serving size each) JELL-O Pumpkin Spice Flavor Instant Pudding & Pie Filling
1/4 tsp. ground cinnamon
1 tub (8 oz.) whipped topping, thawed
1 graham pie crust
1/2 cup Pecan halves
1 Tbsp. honey
Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended.
Spread 1/ 1/2 cups onto the bottom of the crust.
Add 1 1/2 cups of the whipped topping to remaining pudding mixture; stir gently.
Spoon over layer in crust; top with remaining whpped topping.
Refrigerate 1 hour: Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 minuts or until pecans are caramelize, separating large clusters. Cool. Sprinkle over pie just before serving.