Pumpkin Toffee Pie
"This recipe caught my eye while I was browsing the BUTTERBALL website. Sounds good!!!"
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 frozen 9-inch pie shell (or your own homemade)
- 1 (15 ounce) can solid-pack pumpkin
- 1⁄2 cup granulated sugar
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 dash salt
- 1⁄2 cup low-fat milk or 1/2 cup whole milk
- 1⁄2 cup half-and-half cream (or whipping cream)
- 3 large eggs
- 4 ounces english toffee, bits (3/4 cup)
- whipped cream
directions
- Heat oven to 375 degrees. Thaw crust for 20 minutes while making filling.
- In large bowl, beat together pumpkin, sugars, cinnamon, ginger, nutmeg, vanilla extract and salt.
- Beat in the milk, cream and eggs until filling is smooth and creamy.
- Sprinkle toffee bits over bottom of pie shell.
- Pour in pumpkin filling.
- Place pie on baking sheet in middle of oven and bake until filling knife inserted comes out clean, about 1-1/4 hours.
- Place on a wire rack and let cool completely.
- Serve either at room temperature or chilled with a dollop of whipped cream and additional toffee bits, if desired.
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RECIPE SUBMITTED BY
Boyz 5
Kelowna, B.C
I am a busy single mom of 5 growing boys!!
My children's ages are 21,18,14,12 and 10 1/2.
In my spare time,when I have any, I try to walk 3 miles a day.I like to read Woman's World and inspirational books and if I didn't have 5 beautiful boys to care for, I would probably be doing missionary work.
I live in the beautiful Okanagan Valley in British Columbia and I swear we must be living in Heaven on earth!!!I would love to travel if I had the resources and time with Brazil and South America being on the top of my list of places to see.
