Pumpkin Toffee Cream Pie

Rating: 4.25 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

By C.Tallent

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Recipe Summary

Servings:
8
Yield:
1 9-inch pie
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

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.

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  • Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.

Nutrition Facts

Per Serving:
264 calories; protein 5.5g; carbohydrates 34.6g; fat 11.6g; cholesterol 4.9mg; sodium 391.2mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

klh70
Rating: 5 stars
11/01/2005
I made a few changes...regular rather than sugar free pudding...instead of the pumpkin pie spice I used 1-1/2t. cinnamon 1 t. nutmeg 1 t. ginger 1/4 c. light brown sugar. (There had been a review that it wasn't spicy enough but this helped). I also followed another reviewer's advice and used cashews in place of the pecans. It was a huge hit! Read More
Helpful
(17)

Most helpful critical review

Luvs2Cook!
Rating: 3 stars
11/03/2002
This is really about a 3 1/2 star. The only thing I would do different is add spice to the pumpkin filling. It's lacking! I like the traditional pumpkin pie that is much more flavorful. Now it's time to experiment until the pumpkin has some kick! Read More
Helpful
(6)
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
klh70
Rating: 5 stars
11/01/2005
I made a few changes...regular rather than sugar free pudding...instead of the pumpkin pie spice I used 1-1/2t. cinnamon 1 t. nutmeg 1 t. ginger 1/4 c. light brown sugar. (There had been a review that it wasn't spicy enough but this helped). I also followed another reviewer's advice and used cashews in place of the pecans. It was a huge hit! Read More
Helpful
(17)
TheCrazyCook
Rating: 5 stars
10/02/2004
I made a few changes to the recipe but the basics were still there. I used: Regular instant pudding instead of sugar-free canned pumpkin for the pureed cashews for the pecans and extra cool whip. This dessert is a hit!!!! Read More
Helpful
(8)
luv2bake
Rating: 4 stars
10/06/2005
This was pretty good especially for a lower sugar recipe. It had a little bit of a bitter taste but I'm not convinced it was because of the recipe. (Maybe due to a bad package of pudding?) I chose this recipe because I was craving pumpkin and had all the ingredients on hand. I might make it again for a quick reduced-sugar dessert. I agree with the first review - about 3 1/2 stars. So I'm making mine 4 stars to balance us out! (And no I do not even know that person! How funny our names are so similiar!) Read More
Helpful
(7)
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Luvs2Cook!
Rating: 3 stars
11/03/2002
This is really about a 3 1/2 star. The only thing I would do different is add spice to the pumpkin filling. It's lacking! I like the traditional pumpkin pie that is much more flavorful. Now it's time to experiment until the pumpkin has some kick! Read More
Helpful
(6)
Laura
Rating: 3 stars
03/09/2009
Looked really pretty with the toppings as instructed and pretty easy to throw together. I did the modifications suggested to pump up the spice flavor but it was still lacking something "special". The pumpkin flavor really dominated; I didn't taste the butterscotch. Read More
Helpful
(3)
WiddoMouse
Rating: 5 stars
10/04/2013
I make this pie but with a few modifications. I make a baked gingersnap crust...8 oz gingersnaps 1/4 c brown sugar and 1/4 c butter. Combine in food processor. Bake for 10 min at 350 F. I use Instant butterscotch pudding mix but not the sugar free. I top it with equal amounts of toffee bits and Maple brown sugar glazed pecan pieces. My friends think it's a winner and have asked for the recipe for Thanksgiving dessert. When I first read the recipe I didn't think I would like pumpkin and butterscotch but it's really a great combination. The gingersnap crust makes it really special. Read More
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kstratton
Rating: 4 stars
07/12/2018
I will definitely make it again the toffee chips & pecans add a nice crunch to the pie. I did make some changes I used 2/3 cup of 1% milk instead of the milk powder and water. I didn't have pumpkin pie spice so I did 1/2 teasp. of cloves & 1/2 teasp. cinnamon. Forgot to take a picture but this is a delicious pie! Read More
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