Difficulty: Easy - for beginners
2 c cold milk
2 pkg (4 serving size) Jello pumpkin spice flavored instant pudding mix
1/4 tsp ground cinnamon
1 container (8 oz) cool whip topping
1 graham cracker pie crust
1/2 c pecan halves
1 Tbs honey
Beat together milk, pudding mix, and cinnamon until well-blended.
Spread 1 1/2 c of mixture intobottom of pie crust.
Add 1 1/2 c cool whip to remaining pudding mixture and fold together gently. Spread into crust over pudding layer and smooth out.
Spread remaining whipped topping over pudding mixture.
Refrigerate 1 hour.
Meanwhile, cook pecans and honey in a skillet over medium-low heat for 4 minutes or until pecans are carmelized, stirring frequently. Spread nuts out onto wax paper, separating the nuts into large clusters before nuts cool.
Sprinkle nuts over pie before serving.
Store leftovers in refrigerator.