PUMPKIN TOFFEE CREAM PIE

Pumpkin Toffee Cream Pie image

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.

Provided by C.Tallent

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 391.2 mg, Sugar 18.3 g