Monday, November 26, 2012

Pumpkin Spice Pie

2 pkg.  (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding

1/4 tsp.  ground cinnamon

2 cups  cold milk

1 Graham Pie Crust (6 oz.)

1 tub  (8 oz.) Cool whip Whipped Topping, thawed, divided

1/2 cup  Pecan Halves ( I used shaved chocolate instead honey not needed if you used chocolate)

1 Tbsp.  honey

Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.
Stir1-1/2 cups cool whip into remaining pudding; spread over pudding 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 nuts over pie just before serving.(Or just top with shaved dark chocolate.

One of the best pies I have ever tasted and easy to make.  

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