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Pumpkin Toffee Pie

Pumpkin Toffee PieMilk chocolate-covered toffee bits are topped with a rich pumpkin filling in a flaky pastry crust.

Recipe Ingredients:

1 (15-ounce) can 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 large eggs
1/2 cup milk
1/2 cup heavy (whipping) cream
3/4 cup milk chocolate English toffee-flavored bits
Pastry dough for (9-inch) single crust pie*
Sweetened whipped cream or non-dairy topping for garnish (optional)

Cooking Directions:

  1. Preheat oven to 375°F (190°C).
  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. To serve, top each slice with whipped cream, if desired.

Makes 8 servings.

*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.

Nutritional Information Per Serving (1/8 of recipe without topping): Calories 417; Fat 20g; Cholesterol 97; Protein 6g; Saturated Fat 8g; Trans Fat 0g; Sodium 366mg; Carbohydrates 54g; Sugar 44g; Iron 0%; Fiber 0%; Calcium 0%.

Recipe and photograph provided courtesy of Butterball, LLC.