How to Make Pumpkin Toffee Cream Pie - A Step-by-Step Guide

There's something so comforting about the taste and aroma of pumpkin during the fall season. Whether it's in a savory soup or a sweet dessert, pumpkin brings a warmth and nostalgia to any dish it graces. If you're looking for a decadent and indulgent pumpkin dessert, look no further than this Pumpkin Toffee Cream Pie. This pie is a delightful combination of rich, velvety pumpkin filling, crunchy toffee bits, and a creamy topping that will have you coming back for seconds (and maybe even third...

Read more Snack recipes

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

Information

  • Servings: 8
  • Yield: 1 9-inch pie

  • 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

    264 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 5mg
    • Sodium: 391mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 6g
    • Vitamin C: 4mg
    • Calcium: 144mg
    • Iron: 1mg
    • Potassium: 356mg