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Triple Layer Pumpkin Spice Pie Recipe

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This recipe for Triple Layer Pumpkin Spice Pie is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C. cold milk
2 pkg (4-serving size each) Jell-O Pumpkin Spice instant pudding (only available around the holidays)
1/4 tsp. ground cinnamon
1 tub (8 oz) Cool Whip
1 graham cracker pie crust
1/2 C. pecan halves
1 Tbsp. honey
Directions:
Directions:
Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1-1/2 C. onto bottom of crust.

Add 1-1/2 C. whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.

Refrigerate 1 hr. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 min. or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in fridge.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min.

 

 

 

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