Beat cream cheese and sugar together on medium speed until fluffy, about 2 minutes. Add pumpkin, cinnamon, ginger and nutmeg and beat until completely combined.
Mix in the toffee bits and swirl in 1 cup of the dulce de leche or caramel sauce.
Pour the filling into the pie plate and smooth it out. Refrigerate until firm, about 4 hours.
Spread the second cup of caramel sauce evenly over the top of the pie.
If desired, use another 1/2 cup of dulce de leche to pipe rosettes or other design on top of the pie.
Chill until the topping is firm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	675.33 Kcal (2827 kJ)
Calories from fat	475.18 Kcal
		% Daily Value*
Total Fat	52.8g	81%
Cholesterol	160.6mg	54%
Sodium	283.34mg	12%
Potassium	91.15mg	2%
Total Carbs	46.65g	16%
Sugars	40.88g	164%
Dietary Fiber	0.27g	1%
Protein	3.68g	7%
Vitamin C	0.3mg	1%
Vitamin A	0.1mg	4%
Calcium	69.8mg	7%

Amount Per 100 g
Calories	372.02 Kcal (1558 kJ)
Calories from fat	261.76 Kcal
		% Daily Value*
Total Fat	29.08g	81%
Cholesterol	88.47mg	54%
Sodium	156.08mg	12%
Potassium	50.21mg	2%
Total Carbs	25.7g	16%
Sugars	22.52g	164%
Dietary Fiber	0.15g	1%
Protein	2.03g	7%
Vitamin C	0.2mg	1%
Vitamin A	0.1mg	4%
Calcium	38.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

17.9

Points
19

PointsPlus

Good Points

saturated fat free

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