Pumpkin Toffee Pie
< 90 minutes
1 can (15 oz.) pumpkin
½ cup granulated sugar
½ cup firmly packed brown sugar
1½ tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. ground nutmeg
1 tsp. vanilla extract
½ cup milk
½ cup heavy (whipping) cream
¾ cup milk chocolate English toffee-flavored bits
1 (9-inch) unbaked pastry shell
Whipped light cream topping
- 1.Preheat oven to 375°F.
- 2.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.
- 3.Sprinkle toffee-flavored bits evenly onto bottom of pastry shell. Top with pumpkin mixture.
- 4.Bake 1 hour, or until knife inserted in center comes out clean. Cool completely on wire rack.
- 5.Cut pie into 8 slices. Top each slice with whipped cream, if desired.