Toffee Pumpkin Pie
Toffee is a perfect compliment to the pumpkin and spice flavors of a classic pumpkin pie. This recipe was given to me by my mother and it quickly became a Thanksgiving favorite for me.
Servings 8 slices
- 1 deep dish 9" pie shell (recipe)
- 2 cups pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- pinch of salt
- 1/2 cup milk
- 1/2 cup heavy cream
- 3 eggs
- 1 cup crushed toffee (recipe)
Preheat oven to 375°F
Beat pumpkin, sugars, spices, vanilla and salt together in a large bowl.
Add milk, cream and eggs; beat until smooth.
Sprinkle crushed toffee over the bottom of the pie shell.
Pour pumpkin mixture carefully over the toffee; some pieces may float to the top, gently push them back into the filling.
Place pie plate on a cookie sheet in the center of the oven.
Bake until set; about 1 - 1.5 hours.