Triple-Layer Pumpkin Spice Pie

Ingredients

2 pkg.  (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding

1/4 tsp.  ground cinnamon

2 cups  cold milk

1  HONEY MAID Graham Pie Crust (6 oz.)

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/2 cup  PLANTERS Pecan Halves

1 Tbsp.  honey

Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.

Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP.

Refrigerate 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating larger clusters. Cool.

Sprinkle nuts over pie just before serving.