Pumpkin Toffee Cream Pie Recipes

PUMPKIN TOFFEE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Sprinkle toffee bits into pie shell; set aside.
• In a large bowl, combine pumpkin puree, white sugar, brown sugar, cinnamon, ginger, nutmeg, vanilla and salt. Beat in the milk, cream and eggs until filling is smooth and creamy. Pour filling over toffee bits in pie shell. Place on baking sheet in the middle of the oven.
• Bake in the preheated oven for 60 to 90 minutes, or until filling is set and crust is golden brown.

PUMPKIN CREAM PIE

Steps:

• Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
• Chill until set, about 3 hours.

PUMPKIN PIE WITH TOFFEE-WALNUT TOPPING

Steps:

• For crust:
• Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes.
• Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze 15 minutes. Brush crust all over with yolk. Bake until crust is set but still pale, about 15 minutes. Cool slightly.
• For filling:
• Whisk first 12 ingredients in large bowl. Pour into crust. Bake until filling is set, about 55 minutes. Transfer to rack. Sprinkle nuts and toffee around edge of hot pie, forming border. Cool pie completely. (Can be made 6 hours ahead. Let stand at room temperature.)

STICKY-TOFFEE PECAN-PUMPKIN PIE

Steps:

• Make the crust: Pulse the flour, brown sugar and salt in a food processor to combine. Add half of the butter and pulse until combined. Add the remaining butter and pulse until the mixture looks like coarse meal. Add 1/4 cup ice water; pulse a few more times until the dough just holds together when pinched (add up to 1 more tablespoon ice water if needed). Turn the dough out onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes. Let cool completely; set aside. Set another baking sheet on the middle oven rack.
• Put the dates in a small bowl and cover with 1/2 cup boiling water; set aside 5 minutes. Transfer the dates with their soaking liquid to a food processor. Add the butter and pulse until smooth. Add the pumpkin puree, corn syrup, brown sugar, vanilla, flour and cinnamon; pulse until smooth. Add the heavy cream and eggs; pulse until just combined.
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate 15 minutes.
• Sprinkle 3/4 cup of the toasted pecans in the prepared crust and add the filling. Transfer to the hot baking sheet in the oven and bake until the filling is set around the edge but the center still jiggles, about 1 hour. Transfer to a rack and let cool.
• Make the toffee sauce: Bring the butter, brown sugar, corn syrup, heavy cream and salt to a boil in a small saucepan. Reduce the heat to medium low and simmer until dark and thick, 8 to 12 minutes. Remove from the heat and let cool 3 minutes. Pour the warm toffee sauce over the pie and sprinkle the remaining 1/2 cup toasted pecans on top. Let sit until the toffee sauce sets, at least 1 hour.