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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Triple Layer Pumpkin Spice Pie Recipe

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This recipe for Triple Layer Pumpkin Spice Pie is from The Wells 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 pkg. jello pumpkin spice flavor instant pudding
1/4 tsp. ground cinnamon
2 c. cold milk
1 Honey Maid Graham Pie Crust
1 tub (8 oz.) cool whip, thawed
1/2 c. planter pecan halves
1 tbsp. honey
Directions:
Directions:
Beat pudding mixes, cinnamon and milk with whisk for 2 min.; spread 1 1/2 c. onto bottom of crust. Stir 1 1/2 c. cool whip into remaining pudding until well blended. Spread over layer into crust; top with remaining cool whip. Refrigerate for 1 hour. Meanwhile cook nuts and honey in skillet on medium-high heat 2 to 4 min. or until nuts are caramelized; stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool; Sprinkle over pie just before serving.

 

 

 

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