Pumpkin Toffee Cream Pie

4.3

(8)

7 Reviews

2 Photos

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.

Submitted by C Tallent

Updated on July 20, 2022

Servings:

8

Yield:

1 9-inch pie

Jump to Nutrition Facts

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

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.

Nutrition Facts (per serving)

264	Calories
12g	Fat
35g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 264
% Daily Value *
Total Fat 12g	15%
Saturated Fat 4g	20%
Cholesterol 5mg	2%
Sodium 391mg	17%
Total Carbohydrate 35g	13%
Dietary Fiber 1g	5%
Total Sugars 18g
Protein 6g	11%
Vitamin C 4mg	4%
Calcium 144mg	11%
Iron 1mg	6%
Potassium 356mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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