Triple-Layer Pumpkin Spice Pie - cooking recipe

Ingredients

2 (3 1/2 ounce) packages Jell-O pudding mix, Pumpkin Spice Flavor
1/4 teaspoon ground cinnamon
2 cups milk, cold
6 ounces graham cracker pie crust
1 (8 ounce) container whipped topping
1/2 cup pecan halves
1 tablespoon honey

Preparation

Beat dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1and 1/2 cups onto bottom of the graham crust.
Stir 1-1/2 cups whipped topping into remaining pudding until well blended. Spread over layer in crust; top with remaining whipped topping.
Refrigerate at least 1 hour.
Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 minute or until nuts are caramelized, stirring frequently.
Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.