Servings:
8
Yield:
1 9-inch pie
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 264 | Calories |
| 12g | Fat |
| 35g | Carbs |
| 6g | Protein |
