Thursday, November 8, 2012

Triple-Layer Pumpkin Spice Pie



2 cups milk
2 packages (4-serving size) JELL-O Pumpkin Spice flavor instant pudding & pie filling
1/4 teaspoon ground cinnamon
2 cups of vanilla flavored whipping cream
1 gram cracker pie crust
1/2 cup pecan halfs
1 tablespoon honey

  • Beat milk, pudding mixes & cinnamon until well blended.
  • Spread 1-1/2 cups onto bottom of crust.
  • Add 1-1/2 cup of whipping cream to remaining pudding mixture; stir.
  • Spoon over layer in crust; top with remaining whipped cream.
  • Refrigerate for at least 1 hour before serving.
  • While pie is chilling Cook pecans and honey in a skilled on medium-low heat for 2-4 minutes, or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool.
  • Before serving pie slices, top with caramelized pecans.

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