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Triple-Layer Pumpkin Spice Pie

Featured in the Honolulu Star-Bulletin on November 18, 2009.

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Ingredients:

Triple-Layer Pumpkin Spice Pie

  • 2 packages (3.4 ounces each) JELL-O brand pumpkin spice flavor instant pudding
  • 1/4 teaspoon ground cinnamon
  • 2 cups cold milk
  • 1 graham cracker pie crust
  • 1 container (8 ounces) frozen whipped topping (such as Cool Whip), thawed, divided
  • 1/2 cup pecan halves
  • 1 tablespoon honey

Directions:

  1. In a large mixing bowl, beat pudding, cinnamon, and milk for 2 minutes.
  2. Spread 1 1/2 cups of the pudding mixture onto graham cracker pie crust.
  3. Stir 1 1/2 cups whipped topping into remaining pudding mixture until well blended.
  4. Spread over 1st pudding layer in crust; top with remaining whipped topping.
  5. Chill for 1 hour.
  6. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 minutes or until nuts are caramelized, stirring frequently.
  7. Spread onto sheet of waxed paper, separating larger clusters.
  8. Cool.
  9. Sprinkle over pie just before serving.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
370 calories, 17 g fat, 7g saturated fat, 5 mg cholesterol, 500 mg sodium, 49 g carbohydrate, 1 g fiber, 37 g sugar, 4 g protein

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