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Desserts

Triple-Layer Pumpkin Spice Pie

Triple-Layer Pumpkin Spice Pie recipe
photo by:kraft
No pumpkin? No problem! You can make this yummy no-bake pie with JELL-O Pumpkin Spice Flavor Instant Pudding and COOL WHIP Whipped Topping.
time
prep:
20 min
total:
1 hr 20 min
servings
total:
10 servings
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What You Need

2
pkg.  (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding
1/4
tsp.  ground cinnamon
2
cups  cold milk
1
 ready-to-use graham cracker crumb crust (6 oz.)
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2
cup  PLANTERS Pecan Halves
1
Tbsp.  honey

Make It

BEAT dry pudding mixes, cinnamon and milk in medium bowl 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 pudding 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 nuts over pie just before serving.

Kraft Kitchens Tips

Size Wise
At 10 servings, this creamy pie makes enough to feed a crowd.
Substitute
Substitute 1/2 cup small peanut brittle pieces for the caramelized pecans.
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