Recipes Desserts Pies Pumpkin Pie Recipes Pumpkin Toffee Cream Pie 4.3 (8) 7 Reviews 2 Photos 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. Submitted by C Tallent Updated on July 20, 2022 Save Rate Print Share Close Add Photo Servings: 8 Yield: 1 9-inch pie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 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. I Made It Print Nutrition Facts (per serving) 264 Calories 12g Fat 35g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 264 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 20% Cholesterol 5mg 2% Sodium 391mg 17% Total Carbohydrate 35g 13% Dietary Fiber 1g 5% Total Sugars 18g Protein 6g 11% Vitamin C 4mg 4% Calcium 144mg 11% Iron 1mg 6% Potassium 356mg 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.