Triple-Layer Pumpkin Spice Pie

2 c cold milk
2 pkg (4-serving size each) pumpkin spice flavor instant pudding
1/4 t ground cinnamon
1 8oz tub Cool Whip
1 graham cracker pie crust
1/2 c pecan pieces
1 T honey

Beat milk, dry pudding mix and cinnamon with whisk until blended. Spread 1 1/2 c into bottom of crust.

Add 1 1/2 c Cool Whip to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining Cool Whip.

Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet over medium-low heat 2-4 minutes or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating large clusters. Cool. Sprinkle over pie just before serving. Store leftovers in fridge.

Turtle Pumpkin Pie

1/4 c plus 2 T caramel topping, divided
1 graham cracker pie crust
1/2 c plus 2 t pecan pieces, divided
1 c cold milk
2 pkg (4 serving size each) vanilla flavor instant pudding
1 c canned pumpkin
1 t ground cinnamon
1/2 t ground nutmeg
1 tub Cool Whip, thawed and divided

Pour 1/4 c caramel topping into crust; sprinkle with 1/2 c pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups Cool Whip. Spread into crust. Top with remaining Cool Whip.

Refrigerate 1 hour. Top with remaining caramel topping and pecan pieces before serving.