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    Pumpkin Toffee Cream Pie*


    Source of Recipe


    JoAnna Lund

    List of Ingredients





    2 cups (one 16-ounce can) pumpkin
    1 (4-serving) package JELL-O sugar-free instant butterscotch pudding mix
    2/3 cup Carnation Nonfat Dry Milk Powder
    1/3 cup water
    1 cup Cool Whip Free, divided
    1 teaspoon JO's Pumpkin Pie Spice
    1 (6-ounce) Keebler graham cracker piecrust
    2 tablespoons (1/2 ounce) chopped pecans
    2 tablespoons (1/2 ounce) mini toffee chips

    In a large bowl, combine pumpkin, dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free and JO's Pumpkin Pie Spice. Spread mixture into piecrust. Evenly spread remaining 3/4 cup Cool Whip Free over filling. Sprinkle pecans and toffee chips evenly over the top. Refrigerate for at least 1 hour. Cut into 8 servings. Freezes well.

    Serves 8 - Each serving equals:
    HE: 1/2 Br, 1/2 Ve, 1/4 SM, 1/4 Fa, 1 Sl, 7 OC
    199 Calories, 7 gm Fa, 4 gm Pr, 30 gm Ca, 344 mg So, 86 mg Cl, 3 gm Fi
    DIABETIC: 2 St/Ca, 1 Fa
    HINT: Substitute any reputable brand for JO's Pumpkin Pie Spice.

    Recipe
 

 

 

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