Pumpkin Toffee Cream Pie recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 cups pumpkin puree
1 (1 ounce) package instant sugar-free butterscotch pudding mix
⅔ cup nonfat dry milk powder
⅓ cup water
1 cup frozen whipped topping, thawed
1 teaspoon pumpkin pie spice
2 tablespoons chopped pecans
2 tablespoons toffee baking bits
1 (9 inch) graham cracker crust

Nutrition Info

264.2 calories
carbohydrate: 34.6 g
cholesterol: 4.9 mg
fat: 11.6 g
fiber: 1.3 g
protein: 5.5 g
saturatedFat: 3.9 g
servingSize: -
sodium: 391.2 mg
sugar: 18.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. Blend in 1/4 cup whipped topping and pumpkin pie spice.

  2. Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.

Recipe Yield

1 9-inch pie

Recipe Note

This no-bake pie is rich, creamy, and sets up in about 1 hour. This makes quite a bit of filling, so you can make it in a 10-inch pie crust, or spoon the leftover in individual serving cups.

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