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Pumpkin Toffee Pie

Pumpkin Toffee Pie

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
badkitty

badkitty

Easy and delicious alternative to plain pumpkin pie. The toffee adds just the right amount of sweetness.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 68.9g
  • 22%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Sprinkle toffee bits into pie shell; set aside.
  2. 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.
  3. Bake in the preheated oven for 60 to 90 minutes, or until filling is set and crust is golden brown.
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Reviews

SAP328
12

SAP328

12/24/2007

Best pumpkin pie EVER! everyone who has this says it is the best they have ever had and has a second piece.

Tammy Wolfe
10

Tammy Wolfe

12/20/2008

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.

JACLYNDENO
10

JACLYNDENO

8/29/2002

I LOVE THIS RECIPE ITS SO GOOD EVERYBODY IN MY FAMILY LOVES IT

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