Pumpkin Toffee Cream Pie Recipe

Recipesfull introduces to you: Popular Recipes. (Pumpkin Toffee Cream Pie Recipe). 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.

Brief

Servings: 8

Yield: 1 9-inch pie

Pumpkin Toffee Cream Pie Recipe

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

Fruits and Vegetables

Directions

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.

Nutritional Information

Pumpkin Toffee Cream Pie Recipe

Servings Per Recipe:8

Calories: 264.2

% Daily Value *

Protein: 5.5g 11%

Carbohydrates: 34.6g 11%

Dietary Fiber: 1.3g 5%

Sugars: 18.3g

Fat: 11.6g 18%

Saturated Fat: 3.9g 19%

Cholesterol: 4.9mg 2%

Vitamin A Iu: 3523.8IU 71%

Niacin Equivalents: 2.2mg 17%

Vitamin B6: 0.1mg 5%

Vitamin C: 3.6mg 6%

Folate: 18.2mcg 5%

Calcium: 144.2mg 14%

Iron: 1.1mg 6%

Magnesium: 24.5mg 9%

Potassium: 355.6mg 10%

Sodium: 391.2mg 16%

Thiamin: 0.1mg 10%

Calories From Fat: 104.6

*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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