Triple Layer Pumpkin Spice Pie

This is one of the pies I made for Thanksgiving this year!  There are so many things to be thankful for, I am not even sure I could fit them all in one post.  The most important: My family, my friends, my life experiences, my home and everyday amazing moments!!!  I wanted to make a pie that was lower in fat than all of the other stuff being made (then I could have 2 slices and not feel so bad, right?  RIGHT?)  So here it is, I hope you enjoy!

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  • 2 cups cold Skim Milk
  • 2 pkg JELL-O Pumpkin Spice Flavor
  • 1/4 tsp cinnamon
  • 8 oz Fat Free Cool whip
  • 1 Graham cracker crust
  • 1/2 cup planters pecan halves
  • 1 Tbsp. honey

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1.  Beat the milk, pudding mixes, and cinnamon with a  wire wisk until well blended.  Spread 1.5 cups onto bottom of the crust.

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2.  Add 1.5 cups of cool whip to the remaining pudding mix.  Spoon over the layer in the crust, then top with more cool whip.

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3.  Cool in the fridge for one hour more.  While the pie is chilling, cook pecans and honey in a skillet on medium-low heat for 2-4 minutes or until pecans are caramelized. 

Spread onto a waxed paper sheet separating into large clusters, let cool.


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4.  When you take the pie out, spread the clusters onto the pie and serve…delicious!!!


Give it a try and let me know what you think!!


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