Triple-Layer Pumpkin Spice Pie

Ingredients

• 2 pkg. (3.4 oz. each) pumpkin spice instant pudding mix
• 1/4 tsp. ground cinnamon
• 2 cups cold milk
• 1 HONEY MAID Graham Pie Crust (6 oz.)
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1/2 cup pecan halves
• 1 Tbsp. honey

Instructions

• Beat  dry pudding mixes, cinnamon and milk 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 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 over pie just before serving.

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