Recipe by C.Tallent
"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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1 (1 ounce) package
instant sugar-free butterscotch pudding mix
nonfat dry milk powder
frozen whipped topping, thawed
pumpkin pie spice
toffee baking bits
1 (9 inch)
graham cracker crust
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!
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!
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!!!!
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!)
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Toffee Cream Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 105
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