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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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