All Recipes

Triple-Layer Pumpkin Pie

Prep

15-30 mins

Total

1 HR 20 MIN

Servings

10 Servings

Ingredients

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

pecan halves

1 tbsp

honey

Instructions

Step 1

Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.

Step 2

Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP.

Step 3

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 large clusters. Cool.

Step 4

Sprinkle nuts over pie just before serving.

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