Pumpkin Toffee Cream Pie5 Reviews
“This no-bake pie is rich, creamy and sets up in 1 hour. This makes quite a bit of filling so if you can make it in a 10 inch pie crust or spoon the leftover in individual serving cups.” - by C.Tallent
Original recipe yields 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.
Amount Per Serving (8 total)
- 264 cal
- 11.6 g
- 34.6 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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 review..." See more that it wasn't spicy enough, but this helped). I also followed another reviewer's advice and used cashews in place of the pecans. It was a huge hit!"
"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 whip. ..." See moreThis dessert is a hit!!!!"
"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?) I chos..." See moree this recipe because I was craving pumpkin and had all the ingredients on hand. I might make it again for a quick, reduced-sugar dessert. I agree with the first review - about 3 1/2 stars. So I'm making mine 4 stars to balance us out! (And no, I do not even know that person! How funny our names are so similiar!)"
Creamy Pumpkin Pie
Gourmet Pumpkin Pie
Just swipe to see more like this.