Pumpkin Toffee Cream Pie

SUBMITTED BY: C.Tallent

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

RECIPE RATING:

Read Reviews (4)

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Original recipe yield 1 - 9 inch pie

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups pumpkin puree
1 (1 ounce) package instant sugar-free butterscotch pudding mix
2/3 cup nonfat dry milk powder
1/3 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

DIRECTIONS

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

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REVIEWS

Reviewed on Nov. 1, 2005 by klh70

I made a few changes...regular rather than sugar free pudding...instead of the pumpkin pie... MORE

Reviewed on Oct. 6, 2005 by luv2bake

This was pretty good, especially for a lower sugar recipe. It had a little bit of a bitter... MORE

Reviewed on Nov. 3, 2002 by Luvs2Cook!

This is really about a 3 1/2 star. The only thing I would do different is add spice to the... MORE

Reviewed on Oct. 2, 2004 by TheCrazyCook

I made a few changes to the recipe but the basics were still there. I used: Regular instant... MORE

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Nutritional Information

Pumpkin Toffee Cream Pie

Servings Per Recipe: 8

Amount Per Serving

Calories: 264