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.