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Pastry for Single-Crust Pie (see recipe below)
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1
15 ounce can pumpkin
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1
cup sugar
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1
tablespoon all-purpose flour
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1 1/2
teaspoons ground cinnamon
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2
eggs, slightly beaten
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1
teaspoon vanilla
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1 1/4
cups half-and-half or light cream
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1
cup coarsely chopped chocolate-covered toffee bars
1. Preheat oven to 375 degrees F. Prepare pastry as directed; line a 9-inch pie plate with the pastry circle. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry and flute or crimp edge. Do not prick pastry. Set aside.
2. For filling, in a large bowl, stir together pumpkin, sugar, flour, and cinnamon. Add eggs and vanilla; beat lightly with a rotary beater or fork just until combined. Gradually stir in half-and-half or light cream.
3. Place pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. Sprinkle chopped candy over filling.
4. To prevent overbrowning, cover pie edge with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean (some chocolate from the candies may adhere to the knife but no pumpkin should). Cool on a wire rack for 1 hour. Cover and chill for at least 3 hours or up to 24 hours. Makes 8 servings.
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1 1/4
cups all-purpose flour
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1/4
teaspoon salt
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1/3
cup shortening
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4
- 5
tablespoons cold water
Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.
- Servings Per Recipe 8,
- Calories 444,
- Protein (gm) 6,
- Carbohydrate (gm) 58,
- Fat, total (gm) 21,
- Cholesterol (mg) 72,
- Saturated fat (gm) 9,
- Dietary Fiber, total (gm) 3,
- Vitamin A (IU) 8212,
- Vitamin C (mg) 2,
- Sodium (mg) 182,
- Calcium (DV %) 81,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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This pie was a big hit!I used a ready made roll out crust; half and half not the light cream; Heath mini bars, was pretty chunky so took longer than the suggested cooking time. Do 35 instead of 25 mins 1st cooking time, 30-35 for 2nd time,check every 5 mins from 25-30 mins.You will think it's not done because the knive will always come out wet.Check the color.It's done when there is no pumpkin color on the knife.YUM!
11/27/2009 07:17:50 PM Report Abuse