Pumpkin Toffee Cream Pie

Cooking Recipes Catalogue

This no-bake pie is made in a graham cracker crust with packaged butterscotch pudding mix, pumpkin puree, whipped topping, nuts and toffee chips.

INGREDIENTS (for 8 servings):


  • 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.