Toffee Pecan Pumpkin Pie Recipe

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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 pumpkin recipes to enjoy other pumpkin treats.
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Servings:
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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 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
Container: 9 inch deep dish pie plate
Directions
PREP
20 mins
COOK
1.5 hrs
READY IN
3 hrs
PIE CRUST:
  • Preheat oven to 375­° with rack on the bottom 1/3 of the oven.
  • 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.
  • 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.
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