Did I mention pumpkins? We have plenty of time to enjoy our pumpkins and this Triple-Layer Pumpkin Spice Pie.
2 cups cold milk*
2 pkg. (4-serving size each) JELL-O Pumpkin Spice Flavor
¼ tsp. ground cinnamon
1 8 oz. tub of whipped topping, thawed
1 graham pie crust
Pecan halves, optional
Beat milk, pudding mixes and cinnamon with wire whisk until well blended. Spread 1 ½ cups onto bottom of crust. Add 1 ½ cups of whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping. Refrigerate 1 hour. Sprinkle with cinnamon or with toasted pecan halves if desired. *I used skim milk, and it was wonderful. Here’s the original recipe.
Have a great week!