Not the same as a real pumpkin pie, but still very very yummy!
2C cold milk
2 pkg (small boxes) Pumpkin Spice Flavor Pudding Mix (we used one pumpkin spice and one regular old vanilla)
1/4 tsp cinnamon
1 tub (8 oz) whipped topping
1 graham cracker crust
1/2 C pecan halves
1 Tbsp honey
Beat milke, pudding mixes, and cinnamon with wire whisk until well blended.
Spread 1 1/2C onto bottom of pie crust.
Add 1 1/2C of the whipped topping to the remaining pudding mixture; stir gently. Spoon over layer in crust.
Top with remaining whipped topping.
Set aside in fridge for 1 hour.
Meanwhile, cook pecans and honey in skillet on med-low heat until pecans are carmelized, stirring frequently. Spread onto waxed paper. Cool. Sprinkle over pie before serving.