Pumpkin Toffee Cream Pie Recipe

Ingredients:

2 cups pumpkin puree

1 (1 ounce) package instant sugar-free butterscotch pudding mix

2/3 cup nonfat dry milk powder

1/3 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.