recipes
Pumpkin Toffee Pie
Submitted by Courtesy o.
Toffee pieces are topped with a rich pumpkin filling in a flaky pastry crust
- Servings
- cook method
- prep
- cook
- ready
- 8
- Bake/Roast
- 20 minutes
- 30 minutes - 1 hour
- Less than 1 1/2 hours
Ingredients
- 1 can (15 ounces) pumpkin
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- dash salt
- 3 eggs
- 1/2 cup milk
- 1/2 cup heavy (whipping) cream
- 3/4 cup milk chocolate English toffee-flavored bits
- 1 (9 inche) unbaked pastry shell
- whipped light cream topping
- Directions
- Nutrition Info
-
Preheat oven to 375°F.
Beat pumpkin, granulated sugar, brown sugar, cinnamon, ginger, nutmeg and vanilla with electric mixer on medium speed until well blended. Beat in eggs, milk and cream until well blended.
Sprinkle toffee-flavored bits evenly onto bottom of pastry shell. Top with pumpkin mixture.
Bake 1 hour, or until knife inserted in center comes out clean. Cool completely on wire rack.
Cut pie into 8 slices. Top each slice with whipped cream, if desired.
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