In a medium bowl, combine graham cracker crumbs, white sugar and melted butter. Press mixture into a 9-inch pie plate to form a crust. Refrigerate until ready to use.

Prepare Shirriff Pudding & Pie Filling Butterscotch according to package directions. Add 1 tsp cinnamon to prepared mixture; stir to combine. Pour over graham cracker crust and refrigerate for 3-4 hours.

Meanwhile, make the candied pecans. In a large skillet over medium heat, combine all ingredients except pecans and heat until the sugar dissolves and the mixture bubbles.

Add the pecans and cook for an additional 2-3 minutes, stirring to coat. Remove from heat and spread the pecans on parchment paper. Cool, then break into pieces.

When the pie has set, remove from fridge and top with whipped topping. Dust with cinnamon and sprinkle with pecans. Enjoy!