Pumpkin Toffee Cream Pie
Then, using a sharp knife, slice one side of the apple as closely as possible to the core.
Recipe Summary Pumpkin Toffee Cream Pie
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 | Apple Pie Slice With Whipped Cream
2 cups pumpkin puree 1 (1 ounce) package instant sugar-free butterscotch pudding mix ⅔ cup nonfat dry milk powder ⅓ 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
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. Info | Apple Pie Slice With Whipped Cream Servings:
8
Yield:
1 9-inch pie
TAG : Pumpkin Toffee Cream Pie Fruits and Vegetables, Vegetables, Squash,
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