Pumpkin Spice Pie

Alex decided that she wanted to make a pie this weekend and I said, "have at it!" She made a triple layer pumpkin spice pie and it tasted wonderful!

Here's the recipe.

• 2 cups cold milk
• 2 pkg. Pumpkin Spice flavor instant pudding and pie filling
• 1/4 tsp ground cinnamon
• 1 tub Cool Whip
• 1 graham pie crust
• 1/2 cup pecan halves
• 1 tbsp honey

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

2. Add 1.5 cups of whipped topping to remaining pudding mixture and stir gently. Spoon over layer in crust; top with remaining whipped topping

3. Refrigerate for 1 hour. Cook pecans and honey in skillet on medium-low heat 2 - 4 minutes or until pecans are caramelized, stirring frequently. Spread onto a sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.

We omitted the pecan step.

She had a little mishap while slicing. :-)

She did an awesome job, yeah? It tasted really good, too! Have a great weekend!