Pumpkin Toffee Cream Pie

"This no-bake pie is rich, creamy, and sets up in about 1 hour. This makes quite a bit of filling, so you can make it in a 10-inch pie crust, or spoon the leftover in individual serving cups."

Ingredients

• 2 cups pumpkin puree
• 1 (1 ounce) package instant sugar-free butterscotch pudding mix
• 0.6666666666666666 cup nonfat dry milk powder
• 0.3333333333333333 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

Steps

1. 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.