Pumpkin Toffee Cream Pie

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.

• Calories: 264 Calories

Ingredients

• ⅓ cup water
• 1 teaspoon pumpkin pie spice
• 2 cups pumpkin puree
• 1 cup frozen whipped topping, thawed
• 1 (9 inch) graham cracker crust
• 1 (1 ounce) package instant sugar-free butterscotch pudding mix
• ⅔ cup nonfat dry milk powder
• 2 tablespoons chopped pecans
• 2 tablespoons toffee baking bits

Recipe Instructions

Step 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.

Step 2

Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.