Caramel Toffee Pumpkin Pie

Toffee and caramel are the perfect compliment to the flavors of a classic pumpkin pie. The original recipe was given to me by my mother and it quickly became a Thanksgiving favorite for me. Over the years I have made a few tweaks and changes to make it mine.

Course Dessert

Cuisine American

Keyword pumpkin

Prep Time 35

Cook Time 1 40

Total Time 2 15

Servings

Calories 542kcal

Equipment

pie pan 9 1/2 - 10 inch, deep dish
pie weights
large mixing bowl
baking sheet large enough to hold the pie pan

Ingredients

1 pie crust (9 1/2 -10 inch deep dish)
18 oz pumpkin puree
18 oz sweetened condensed milk
5 ½ oz homemade caramel sauce or caramel ice cream topping
5 ½ oz brown sugar packed
2 tsp cinnamon
2 tsp ginger
½ tsp nutmeg
¼ tsp cloves
¾ tsp salt
¾ ounce vanilla
3 tbsp butter unsalted, melted
4 eggs large, room temperature
1 cup crushed toffee

US Customary - Metric

Instructions

Blind Bake the Crust:

Roll the pie crust dough out to about a 12" diameter. Gently fit the dough into a deep dish 9 1/2" - 10" pie plate. Trim any excess and crimp the edges.
1 pie crust (9 1/2 -10 inch deep dish)
Freeze the pie shell completely before baking. Preheat your oven to 400°F.
Grease a piece of tinfoil and press the greased side down into the bottom and sides of the pie shell. Fill the foil lining with pie weights.
Bake for 20 minutes, remove the foil and pie weights, gently press down any areas that have bubbled up then bake for an additional 5 minutes.
Cool completely before filling.

Make the Pumpkin Custard:

Reduce the oven temperature to 375°F
Beat the pumpkin, sweetened condensed milk, caramel topping, brown sugar, spices, and salt together in a large bowl.
18 oz pumpkin puree, 18 oz sweetened condensed milk, 5 1/2 oz homemade caramel sauce, 5 1/2 oz brown sugar, 2 tsp cinnamon, 2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, 3/4 tsp salt
Add the vanilla, melted butter and eggs; beat until smooth.
3/4 ounce vanilla, 3 tbsp butter, 4 eggs
Sprinkle crushed toffee over the bottom of the blind baked pie shell.
1 cup crushed toffee
Pour your pumpkin mixture carefully over the toffee. Lightly tap the pan on the counter to make sure the mixture settles into the toffee and there are no bubbles. Smooth the top.
Place the pie plate on a cookie sheet in the center of the oven and bake for 25 minutes.
Reduce the heat to 350°F and continue baking for another 40-50 minutes or until the edges are puffed and firm and the center has a slight wobble. If the crust is getting too dark, you can use a pie shield or foil to protect the edges.
Remove the pie from the oven, cool completely and chill well before serving. Store leftovers in the refrigerator.

Nutrition