Toffee Pumpkin Pie
A classic pumpkin pie moves to celebratory status when topped with crunchy chocolate-covered toffee. It's a Thanksgiving dessert hit.
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Toffee Pumpkin Pie
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
Directions
- 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.
Nutrition Facts (Toffee Pumpkin Pie)
- Per serving:
- 444 kcal ,
- 21 g fat
- (9 g sat. fat ,
- 72 mg chol. ,
- 182 mg sodium ,
- 58 g carb. ,
- 3 g fiber ,
- 6 g pro.