Toffee-Ginger Pumpkin Pie
Minutes Prep time: 5
Minutes Total time: 180
Servings: 8
Difficulty: easy
Minutes Prep time: 5
Minutes Total time: 180
Servings: 8
Difficulty: easy
1 frozen pumpkin pie (9-inch)
1/2 cup milk chocolate toffee bits (1/2 cup = about 3 oz)
2 tablespoons crystallized ginger, finely chopped (2 tbsp = about 1 oz)
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 110 mg | 11% |
Carbohydrate | 68 g | 23% |
Cholesterol | 47 mg | 16% |
Total Fat | 21 g | 32% |
Iron | 1 mg | 8% |
Calories | 488 kcal | 24% |
Sodium | 440 mg | 18% |
Protein | 6 g | 13% |
Saturated Fat | 6 g | 28% |
Sugars | 42 g | 4% |
Vitamin C | 0 |
Bake pie according to package directions.
Stir toffee bits and ginger in small bowl until combined. Spoon toffee mixture onto hot pie around edge of pie, leaving center open. Cool on wire rack at least 2 hours. Then refrigerate until ready to serve.
Cut pie into 8 slices. Top each slice with a serving of Reddi-wip just before serving.
Toffee-Ginger Pumpkin Pie