Triple Layer Pumpkin Spice Pie

This no-bake dessert is so easy to make and is topped with delicious candied pecans. Perfect fall dessert!

I absolutely adore no-bake pies because they usually are pudding-based and I really love it. It's such an easy, no hassle type of recipe. This one in particular is slightly elevated with candied pecans on top. They are only two ingredients, so they are really simple to make too.

What you need:

• 2 pkg. (3.4 oz each) pumpkin spice instant pudding mix
• 1/4 tsp. ground cinnamon
• 2 cups cold milk
• 1 graham cracker pie crust
• 1 tub (8 oz) Cool Whip whipped topping, thawed
• 1/2 cup pecan halves or pieces
• 1 Tbsp. honey
  

Directions:

1. Beat together both instant pudding mixes with cinnamon and milk for 2 minutes.
2. Spread 1 1/2 cups into the graham cracker crust.
3. Stir 1 1/2 cups of Cool Whip into the remaining pudding. 
4. Then spread that over top of the graham cracker crust.
5. Top with remaining Cool Whip.
6. Refrigerate for about 1 hour.
7. In a skillet, add pecans and honey and cook on medium-low for 2 to 4 minutes, stirring frequently, until pecans are caramelized.
8. Remove to a piece of wax paper or parchment paper and separate some bigger clumps. Let cool.
9. Serve pie topped with candied pecans.
   

Recipe from KraftHeinz

I've been enjoying layered pumpkin desserts lately, like this Layered Pumpkin Pie Toffee Cheesecake that I shared last week. It's a cheesecake and pumpkin pie too! I adore cobblers and I really want to try this Pumpkin Pecan Cobbler from Lauren's Latest. It looks so so good.

Triple Layer Pumpkin Spice Pie

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Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients:

• 2 pkg. (3.4 oz each) pumpkin spice instant pudding mix
• 1/4 tsp. ground cinnamon
• 2 cups cold milk
• 1 graham cracker pie crust
• 1 tub (8 oz) Cool Whip whipped topping, thawed
• 1/2 cup pecan halves or pieces
• 1 Tbsp. honey

Instructions:

1. Beat together both instant pudding mixes with cinnamon and milk for 2 minutes.
2. Spread 1 1/2 cups into the graham cracker crust.
3. Stir 1 1/2 cups of Cool Whip into the remaining pudding.
4. Then spread that over top of the graham cracker crust.
5. Top with remaining Cool Whip.
6. Refrigerate for about 1 hour.
7. In a skillet, add pecans and honey and cook on medium-low for 2 to 4 minutes, stirring frequently, until pecans are caramelized.
8. Remove to a piece of wax paper or parchment paper and separate some bigger clumps. Let cool.
9. Serve pie topped with candied pecans.

Notes:

Recipe from KraftHeinz

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