Wednesday, September 26, 2012

Fall Back Into Blogging: 3-Layer Pumpkin Spice Pie

I'm so sad that this week's blogging event is almost over, it's been a blast! I've enjoyed it so much, in fact, that I think I might hunt down more blog events to take part in--I've tried NaPoBloMo, but it's too long to keep my attention! Alrighty, here's today's prompt from the lovely ladies at SITS Girls' Fall Back Into Blogging event...


Share your favorite fall craft or autumn recipe.
There are so many recipes I love to bake during the fall that I could probably make a whole blog about it! Unfortunately, I only have space enough for one recipe, so I'm going to share one I've posted on this blog before, because I love it so much. Even Matt, who hates pumpkin, loves this pie. The only catch here is that it relies on a seasonal product, the Jell-O Pumpkin Spice Instant Pudding. If you can find it, this pie is worth the five or so minutes it takes to whip it up. If not, you can always do what I do and make it with other types of pudding. I imagine it will work with any type, I can vouch for chocolate first hand!

3-Layer Pumpkin Spice Pie

2 pkg. (3.4 oz.) Jell-O Pumpkin Spice Instant Pudding
1/4 tsp. ground cinnamon
2 c. cold milk
1 graham cracker crust
1 tub (8 oz.) Cool Whip
1/2 c. whole pecans (optional)
1 Tbsp. honey (optional)

Beat Jell-O pudding mixes, milk, and cinnamon with a wire whisk until completely smooth (about 2 minutes).

Spoon 1 1/2 cup pudding into the pie shell and set aside.

Add 1 1/2 cup Cool Whip to the pudding mixture and mix, carefully, until blended (don’t over mix, Cool Whip tends to flatten when it’s over mixed).  Carefully spread mixture on top of the pudding in the pie shell.

Top with remaining cool whip.  Refrigerate for at least 60 minutes before serving.

If you decided to include pecans, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.

Enjoy and happy fall, y'all!!

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