Rating: 4.4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

A classic pumpkin pie moves to celebratory status when topped with crunchy chocolate-covered toffee. It's a Thanksgiving dessert hit.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
bake:
45 mins at 375°
cool:
60 mins
chill:
180 minsor up to 24 hours
Servings:
8
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Toffee Pumpkin Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
  • Place pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. Sprinkle chopped candy over filling.

Instructions Checklist
  • 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.

Nutrition Facts (Toffee Pumpkin Pie)

444 calories; total fat 21g; saturated fat 9g; cholesterol 72mg; sodium 182mg; carbohydrates 58g; fiber 3g; protein 6g; vitamin a 8212IU; vitamin c 2mg; calcium 81mg; iron 2mg.

Pastry for Single-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0