I frequently cook these cornflake chicken thighs since I adore them so much. You shouldn’t be concerned about spiciness because the Sriracha hardly provides any heat at all (primarily taste). The thighs are often baked on a baking rack that has been set atop a half-sheet pan that has been coated with foil for overall crispiness. Don’t leave out the sugar because it aids in the coating’s adhesion to the chicken. By the way, cornflake crumbs are typically sold outside of the cereal section, next to the bread crumbs and coating mixes, at supermarkets.
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 cups pumpkin puree
- 1 (1 ounce) package instant sugar-free butterscotch pudding mix
- ⅔ cup nonfat dry milk powder
- ⅓ 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
Instructions
- 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
| Calories | 264 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 391 mg |
| Sugars | 18 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I will definitely make it again, the toffee chips & pecans add a nice crunch to the pie. I did make some changes, I used 2/3 cup of 1% milk instead of the milk powder and water. I didn’t have pumpkin pie spice so I did 1/2 teasp. of cloves & 1/2 teasp. cinnamon. Forgot to take a picture but this is a delicious pie!
I make this pie but with a few modifications. I make a baked gingersnap crust…8 oz gingersnaps, 1/4 c brown sugar and 1/4 c butter. Combine in food processor. Bake for 10 min at 350 F. I use Instant butterscotch pudding mix but not the sugar free. I top it with equal amounts of toffee bits and Maple brown sugar glazed pecan pieces. My friends think it’s a winner and have asked for the recipe for Thanksgiving dessert. When I first read the recipe I didn’t think I would like pumpkin and butterscotch, but it’s really a great combination. The gingersnap crust makes it really special.
Looked really pretty with the toppings as instructed, and pretty easy to throw together. I did the modifications suggested to pump up the spice flavor, but it was still lacking something “special”. The pumpkin flavor really dominated; I didn’t taste the butterscotch.
I made a few changes…regular rather than sugar free pudding…instead of the pumpkin pie spice, I used 1-1/2t. cinnamon, 1 t. nutmeg, 1 t. ginger, 1/4 c. light brown sugar. (There had been a review that it wasn’t spicy enough, but this helped). I also followed another reviewer’s advice and used cashews in place of the pecans. It was a huge hit!
This was pretty good, especially for a lower sugar recipe. It had a little bit of a bitter taste, but I’m not convinced it was because of the recipe. (Maybe due to a bad package of pudding?) I chose this recipe because I was craving pumpkin and had all the ingredients on hand. I might make it again for a quick, reduced-sugar dessert. I agree with the first review – about 3 1/2 stars. So I’m making mine 4 stars to balance us out! (And no, I do not even know that person! How funny our names are so similiar!)
I made a few changes to the recipe but the basics were still there. I used: Regular instant pudding instead of sugar-free, canned pumpkin for the pureed, cashews for the pecans and extra cool whip. This dessert is a hit!!!!
This is really about a 3 1/2 star. The only thing I would do different is add spice to the pumpkin filling. It’s lacking! I like the traditional pumpkin pie that is much more flavorful. Now it’s time to experiment until the pumpkin has some kick!