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Ingredients Jump to Instructions ↓

  1. 2 cups pumpkin puree

  2. 1 (1 ounce) package instant sugar-free butterscotch pudding mix

  3. 2/3 cup nonfat dry milk powder

  4. 1/3 cup water

  5. 1 cup frozen whipped topping, thawed

  6. 1 teaspoon pumpkin pie spice

  7. 2 tablespoons chopped pecans

  8. 2 tablespoons toffee baking bits

  9. 1 (9 inch) graham cracker crust

Instructions Jump to Ingredients ↑

  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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