“Easy and delicious alternative to plain pumpkin pie. The toffee adds just the right amount of sweetness.” - by badkitty
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- 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
Amount Per Serving (8 total)
- Calories
- 504 cal
- 25%
- Fat
- 23.6 g
- 36%
- Carbs
- 68.9 g
- 22%
Based on a 2,000 calorie diet
Share It
Reviews (7)
Rate This Recipe
"Best pumpkin pie EVER! everyone who has this says it is the best they have ever had and has a second piece...." See more"
Tammy Wolfe
"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 ..." See moreWerther's Originals candies, that I broke up in tiny pieces. They got nice and gooey. "
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
