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Toffee-Ginger Pumpkin Pie

Yield 8 servings (1 slice each)


  • 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 Whipped Light Cream

How to Make It

  1. 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.