To make a triple-layer pumpkin pie using Jell-O pudding, gather two 3.4-ounce packages of Jell-O pumpkin spice pudding, ground cinnamon, cold milk, a 6-ounce graham cracker crust and a tub of Cool Whip topping. Also gather pecan halves and honey.
In a medium-sized bowl, beat the two packages of pudding with 1/4 teaspoon cinnamon and 2 cups cold milk for about two minutes. Spread about 1 1/2 cups of the mixture on the bottom of the crust. Stir in 1 1/2 cups of Cool Whip into the rest of the pudding, and then spread this over the first layer of pudding in the crust. Top this second layer with the rest of the Cool Whip.
Refrigerate the pie for an hour. While the pie is firming up, cook 1/2 cup of pecan halves with a tablespoon of honey over medium-low heat for two to four minutes. Spread the caramelized nuts onto waxed paper, separating the pecans into large clusters, and allow them to cool. Right before serving, sprinkle the nuts over the pie.
This pie serves 10, and has about 300 calories per serving. A 1/2 cup of crumbled peanut brittle pieces serves as a substitute for the caramelized pecans, or cooks can substitute one of the boxes of pumpkin spice pudding mix with cheesecake pudding mix.