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."


servings 264 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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  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.
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  1. 7 Ratings


I made a few changes...regular rather than sugar free pudding...instead of the pumpkin pie spice, I used 1-1/2t. cinnamon, 1 t. nutmeg, 1 t. ginger, 1/4 c. light brown sugar. (There had been a ...

I made a few changes to the recipe but the basics were still there. I used: Regular instant pudding instead of sugar-free, canned pumpkin for the pureed, cashews for the pecans and extra cool w...

This was pretty good, especially for a lower sugar recipe. It had a little bit of a bitter taste, but I'm not convinced it was because of the recipe. (Maybe due to a bad package of pudding?) ...

This is really about a 3 1/2 star. The only thing I would do different is add spice to the pumpkin filling. It's lacking! I like the traditional pumpkin pie that is much more flavorful. Now it's...

Looked really pretty with the toppings as instructed, and pretty easy to throw together. I did the modifications suggested to pump up the spice flavor, but it was still lacking something "specia...

I make this pie but with a few modifications. I make a baked gingersnap crust...8 oz gingersnaps, 1/4 c brown sugar and 1/4 c butter. Combine in food processor. Bake for 10 min at 350 F. I u...