Pumpkin Toffee Cream Pie
Pumpkin pie from the wikibooks cookbook, licensed under the gnu free documentation license.
Recipe Summary 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.
Ingredients | Pumpkin Pie Filling Recipes2 cups pumpkin puree1 (1 ounce) package instant sugar-free butterscotch pudding mix⅔ cup nonfat dry milk powder⅓ cup water1 cup frozen whipped topping, thawed1 teaspoon pumpkin pie spice2 tablespoons chopped pecans2 tablespoons toffee baking bits1 (9 inch) graham cracker crustDirectionsIn 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.Info | Pumpkin Pie Filling RecipesServings:
8
Yield:
1 9-inch pie
TAG : Pumpkin Toffee Cream PieFruits and Vegetables, Vegetables, Squash,
