Triple-Layer Pumpkin Spice Pie

• 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

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

flavor, ground cinnamon, milk, graham cracker pie crust, pecan halves, honey

Taken from www.food.com/recipe/triple-layer-pumpkin-spice-pie-398490 (may not work)