Triple Layer Pumpkin Spice Pie

Ingredients:

• 2 cups cold milk
• 2 (4 serving size) packages pumpkin spice instant pudding
• ¼ teaspoon ground cinnamon
• 1 (8 ounce) tub whipped topping (thawed)
• 1 graham cracker pie crust
• ½ cup pecan halves
• 1 tablespoon honey

Directions

Beat milk, dry pudding mixes and cinnamon with a wire whisk until well blended. Spread 1½ cups onto bottom of crust.

Add 1½ cups of the whipped topping to remaining pudding mixture, stir gently. Spoon over layer in crust and top with remaining whipped topping.

Refrigerate 1 hour.

Meanwhile, cook pecans and honey in a skillet on medium-low heat 2-4 minutes, or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating longer clusters. Cool.

Sprinkle over pie just before serving. Store leftovers in the refrigerator.