Pumpkin Toffee Cream Pie - cooking 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

Preparation

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.