Photo: Priscilla Du Preez
Pumpkin Toffee Cream Pie
9 ingredients
1 - 9 inch pie
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
411
Calories
12g
Protein
30g
Fat
27g
Carbs
Counts 3 of 9 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk Powder | 1 cup (244ml) whole | 149 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Pumpkin | not in our table | 0 |
| Pudding | not in our table | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
| Pie | not in our table | 0 |
| Toffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups pumpkin puree
- 1 (1 ounce) package instant sugar-free butterscotch pudding mix
- 2/3 cup nonfat dry milk powder
- 1/3 cup water
- 1 cup frozen whipped topping, thawed
- 1 teaspoon pumpkin pie spice
- 2 tablespoons chopped pecans
- 2 tablespoons toffee baking bits
- 1 (9 inch) graham cracker crust
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes