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My review
Pumpkin Toffee Cream Pie
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6 reviews
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C.Tallent
"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."
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Ingredients
servings 264 calsOriginal recipe yields 8 servings (1 9-inch pie)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 264 calories; 11.6 g fat; 34.6 g carbohydrates; 5.5 g protein; 5 mg cholesterol; 391 mg sodium. Full nutrition
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Reviews
Read all reviews 67 Ratings
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Most helpful positive review
11/1/2005
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 ...
Most helpful critical review
8/26/2002
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...
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11/1/2005
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 ...
10/2/2004
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 w...
10/6/2005
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?) ...
8/26/2002
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...
3/8/2009
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 "specia...
10/4/2013
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 u...