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    Pumpkin Toffee Cream Pie


    Source of Recipe


    Healthy Exchanges

    List of Ingredients





    2 cups (16 oz can) pumpkin
    1 (4 serv) pkg 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
    1 tsp JO's pumpkin pie spice or any reputable brand
    1 (6 oz) Keebler graham cracker pie crust
    2 tbsps (1/2 oz) chopped pecans
    2 tbsps (1/2 oz) mini toffee chips

    Recipe




    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 pumpkin
    pie spice. Spread mixture into pie crust. Evenly spread remaining 3/4 cup Cool
    Whip Free over filling. Sprinkle pecans and toffee chips evenly over top.
    Refrigerate for at least 1 hour.

    Serves 8

    199 Calories;7g Fat;4g Protein;30g Carbs;344mg Sodium;3g Fiber
 

 

 

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