Toffee Pumpkin Pie Be the first to rate & review! A classic pumpkin pie moves to celebratory status when topped with crunchy chocolate-covered toffee. It's a Thanksgiving dessert hit. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 6, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 45 mins Cool Time: 1 hrs Chill Time: 3 hrs Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients Pastry for Single-Crust Pie (see recipe below) 1 15 ounce can pumpkin 1 cup sugar 1 tablespoon all-purpose flour 1 ½ teaspoon ground cinnamon 2 eggs, slightly beaten 1 teaspoon vanilla 1 ¼ cup half-and-half or light cream 1 cup coarsely chopped chocolate-covered toffee bars Pastry for Single-Crust Pie 1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 tablespoon cold water Directions 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. 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. Place pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. Sprinkle chopped candy over filling. 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. Pastry for Single-Crust Pie 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. Rate it Print Nutrition Facts (per serving) 444 Calories 21g Fat 58g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 444 % Daily Value * Total Fat 21g 27% Saturated Fat 9g 45% Cholesterol 72mg 24% Sodium 182mg 8% Total Carbohydrate 58g 21% Protein 6g Vitamin C 2.4mg 12% Calcium 80.8mg 6% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.