pumpkin toffee cream pie

Ingredients

• Servings: 1
• 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 spice
• 2 tablespoons chopped pecans
• 2 tablespoons toffee baking bits
• 1 (9 inch) graham cracker crust

Recipe

• in a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. blend in 1/4 cup whipped topping and spice.
• pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. refrigerate for 1 hour.