Triple-Layer Pumpkin Spice Pie (easy as pie!)

I love pumpkin and I am so excited when the holidays come because it's an excuse to eat anything and everything I can find pumpkin to eat.  I didn't realize that JELL-O made a pumpkin spice pudding so I snatched some up.  Next to it was a flyer with two recipes on it for making desserts with JELL-O pumpkin spice pudding.  I made the first one Triple-Layer Pumpkin Spice Cake and it was pretty yummy!  (and easy to make, too)

I like a little more cinnamon in my recipes so I'm added more than what the recipe called for.  But the recipe also said makes 10 servings.  I finished it in four. 

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.