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.
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