Pumpkin Toffee Cream Pie Recipe - Allrecipes.com

Pumpkin Toffee Cream Pie

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"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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Original recipe makes 1 9-inch pie Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2005

I made a few changes...regular rather than sugar free pudding...instead of the pumpkin pie spice, I used 1-1/2t. cinnamon, 1 t. nutmeg, 1 t. ginger, 1/4 c. light brown sugar. (There had been a review that it wasn't spicy enough, but this helped). I also followed another reviewer's advice and used cashews in place of the pecans. It was a huge hit!

Most Helpful Critical Review
Nov 03, 2002

This is really about a 3 1/2 star. The only thing I would do different is add spice to the pumpkin filling. It's lacking! I like the traditional pumpkin pie that is much more flavorful. Now it's time to experiment until the pumpkin has some kick!


7 Ratings

Oct 02, 2004

I made a few changes to the recipe but the basics were still there. I used: Regular instant pudding instead of sugar-free, canned pumpkin for the pureed, cashews for the pecans and extra cool whip. This dessert is a hit!!!!

Oct 06, 2005

This was pretty good, especially for a lower sugar recipe. It had a little bit of a bitter taste, but I'm not convinced it was because of the recipe. (Maybe due to a bad package of pudding?) I chose this recipe because I was craving pumpkin and had all the ingredients on hand. I might make it again for a quick, reduced-sugar dessert. I agree with the first review - about 3 1/2 stars. So I'm making mine 4 stars to balance us out! (And no, I do not even know that person! How funny our names are so similiar!)

Mar 09, 2009

Looked really pretty with the toppings as instructed, and pretty easy to throw together. I did the modifications suggested to pump up the spice flavor, but it was still lacking something "special". The pumpkin flavor really dominated; I didn't taste the butterscotch.

Oct 04, 2013

I make this pie but with a few modifications. I make a baked gingersnap crust...8 oz gingersnaps, 1/4 c brown sugar and 1/4 c butter. Combine in food processor. Bake for 10 min at 350 F. I use Instant butterscotch pudding mix but not the sugar free. I top it with equal amounts of toffee bits and Maple brown sugar glazed pecan pieces. My friends think it's a winner and have asked for the recipe for Thanksgiving dessert. When I first read the recipe I didn't think I would like pumpkin and butterscotch, but it's really a great combination. The gingersnap crust makes it really special.


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  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 34.6 g
  • 11%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 391 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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