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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.
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 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.
Step 2
Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 264 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat4g | 20% |
| Cholesterol5mg | 2% |
| Sodium391mg | 17% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber1g | 5% |
| Total Sugars18g | |
| Protein6g | |
| Vitamin C4mg | 18% |
| Calcium144mg | 11% |
| Iron1mg | 6% |
| Potassium356mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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