Triple-Layer Pumpkin Spice Pie

No Pumpkin? No problem with this Triple-Layer Pumpkin Spice Pie. Thanksgiving just got a whole lot better with a Triple-Layer Pumpkin Spice Pie.

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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 PLANTERS Pecan Halves

1 Tbsp. honey

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

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

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.

4. Sprinkle nuts over pie just before serving.

Triple-Layer Pumpkin Spice Pie

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