A simple and delectable substitute for traditional pumpkin pie. The sweetness from the toffee is just right.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 (9 inch) unbaked pie crust
- ¾ cup toffee baking bits
- 1 (15 ounce) can pumpkin puree
- ½ cup white sugar
- 1 cup light brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 pinch salt
- ½ cup milk
- ½ cup heavy cream
- 3 eggs
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Sprinkle toffee bits into pie shell; set aside.
- In a large bowl, combine pumpkin puree, white sugar, brown sugar, cinnamon, ginger, nutmeg, vanilla and salt. Beat in the milk, cream and eggs until filling is smooth and creamy. Pour filling over toffee bits in pie shell. Place on baking sheet in the middle of the oven.
- Bake in the preheated oven for 60 to 90 minutes, or until filling is set and crust is golden brown.
Nutrition Facts
| Calories | 504 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 402 mg |
| Sugars | 42 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I made it with milk substitutes since one of my company cannot eat anything from a cow. It was good, but we both thought it was too sweet so I would add less sugar next time,
This recipe is tasty and easy to make. I didn’t have a hand mixer, so we just whisked it together and it worked fine. I used the Keebler mini Graham Cracker Ready Pie Crusts with the same recipe for the 9 inch pie and it filled about 18 of them. I baked them for 60 minutes, but that was too long for the graham cracker crusts. I would say try baking them for 45 minutes and see how they’re doing and add 5 minutes until they’re done. The recipe above was good and I would say you can reduce the sugar just slightly if you don’t like things too sweet. I also substituted So Delicious Coconut Milk instead of regular cow milk and it worked grreat. I would make this again and I think I would try a different sweetener like coconut sugar to see how it tastes. We generally don’t like super sweet desserts.
LOVE IT!!! Had several organic fresh sweet pumpkins and needed a recipe that would fit my taste since I am not a huge fan of pumpkin – found this recipe and decided to give it a try …I decided to make pie and mini-tarts as well! Just fabulous…right balance of spice and sweet! Definitely a keeper!
I loved the toffee in it.
This is a great recipe. This past Thanksgiving, I decided to make several different kinds of pumpkin pies. This one was the overall favorite. I couldn’t find toffee baking bits, so I improvised using Werther’s Originals candies, that I broke up in tiny pieces. They got nice and gooey.
Best pumpkin pie EVER! everyone who has this says it is the best they have ever had and has a second piece.
This was so sweet we were unable to eat it. Will try again sometime making changes for our palate.
I didn’t really notice the toffee like I thought I would. I added extra spices because I like a spicy pumpkin pie. It was tasty but I’m not sure it was any different then a regular pumpkin pie. I did notice the toffee gave it a little bit of a nutty flavor though.
Very good pumpkin pie, and it does have just the right amount of sweetness! Will definately make it again.
I LOVE THIS RECIPE ITS SO GOOD EVERYBODY IN MY FAMILY LOVES IT