pumpkin toffee cream pie

pumpkin toffee cream pie

Ingredients

  • 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

  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.

05/15/2019
pumpkin toffee cream pie, recipe PT15M PT1H 5 455 calories

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