Ingredients
8
8 servings
- •2 cups pumpkin puree
- •1 (1 ounce) package instant sugar-free butterscotch pudding mix
- •0.66666668653488 cup nonfat dry milk powder
- •0.33333334326744 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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 264
- Carbohydrate: 35g
- Fat: 12g
- Fiber: 1g
- Protein: 6g
- Sugar: 18g
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