Toffee Pecan Pumpkin Pie
Prep Time: 20 minutes
Cook Time: 1.5 hours
Servings: 8
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Ingredients


- PIE CRUST:
- 2 1/2 cups all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) chilled, unsalted butter, cut into cubes
- 8 tablespoons ice water
- PECAN TOFFEE CRUMBLE:
- 2 tablespoons unsalted butter
- 1 cup pecans
- 2 tablespoons molasses
- 2 tablespoons water

1

- 1 toffee candy bar
- FILLING:
- 1 can (15 oz.) pure pumpkin
- 3/4 cup brown sugar, packed
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg or 1/4 teaspoon of fresh grated nutmeg
- 1/4 teaspoon salt
- 1 pinch ground cloves
- 3 large eggs
- 1 cup milk plus 1/4 cup sour cream or 1 1/4 cup heavy whipping cream 
 
Delicious alternative to an old favorite with a sweet, nutty crunch. Make this pumpkin pie even
extra special with your own pumpkin
puree. Pumpkin pie is always a great dessert but try one of our other delicious
href="http://www.recipetips.com/recipes/fruits-and-vegetables/vegetables/pumpkin/">pumpkin recipes
to enjoy other pumpkin treats.
 
Directions
PIE CRUST:

  • Preheat oven to 375° with rack on the bottom 1/3 of the oven.

2

  • Mix flour, sugar and salt in a food processor.

  • Add butter, pulse until coarse meal forms.

  • Gradually add water starting with 6 tablespoons until moist clumps form.

  • Add more water as needed.

  • Gather dough into ball, divide in half.

  • Flatten into 2 disks and wrap in plastic wrap.

  • Chill at least 1 hour or overnight.

  • Spray pie plate with non stick cooking spray.
  • Roll out dough on floured surface to
    13 inch round.

  • Transfer to the pie dish.

  • Fold edges under and crimp, forming a nice border.
  • Line crust with foil and fill
    with dried beans or prick all over with a fork to prevent puffing.

  • Bake for 15 minutes if using foil, then remove foil and beans and bake for 5-7 minutes more
    until it turns light golden brown.

  • Press or prick crust down if it bubbles up.
  • If just pricking with a fork before
    baking, bake 15-20 minutes, until light golden brown.

  • Cool 10 minutes either way.

  • Reduce oven temperature to 350° and place rack in the center of the oven.
    • PECAN
    TOFFEE CRUMBLE:
    • Melt 2 tablespoons unsalted butter in skillet.

    • Add one cup pecans, 2 tablespoons molasses and 2 teaspoons of water.

    • Stir until molasses thickens and starts to coat the nuts, approximately 5 minutes.

    3

  • Transfer to a sheet of foil to cool.
  • Chop 1/2 cup of these nuts and 1/2 of a toffee
    bar together in a small bowl and sprinkle over the baked crust.

  • Use the rest of the nuts and the other 1/2 of the chopped toffee bar as garnish on top of the
    cooled pie.
    • FILLING:

    • Mix pumpkin and next 6 ingredients in mixer.

    • Add eggs one at a time until mixed through.

    • Gradually add milk and sour cream or whipping cream.

    • Pour filling into prepared pie crust over the nuts and toffee.

    • Bake until edges are puffed and center is set, approximately 1 hour if using whipping cream,
      1 1/2 hours if using milk and sour cream.

    • Allow to cool completely.

    • Garnish with remaining toffee topping and pecans if desired.

    4