Pumpkin Toffee Pie

Name: Pumpkin Toffee Pie
Ingredients: 1 frozen 9-inch pie shell (or your own homemade); 1 (15 ounce) can solid-pack pumpkin; 12 cup granulated sugar; 1 12 teaspoons ground cinnamon; 1 teaspoon ground ginger; 14 teaspoon ground nutmeg; 1 teaspoon vanilla extract; 1 dash salt; 12 cup low-fat milk or 12 cup whole milk; 12 cup half-and-half cream (or whipping cream); 3 large eggs; 4 ounces english toffee, bits (3/4 cup); whipped cream

13 ingredients

9 steps

Ingredients

1 frozen 9-inch pie shell (or your own homemade)
1 (15 ounce) can solid-pack pumpkin
12 cup granulated sugar
1 12 teaspoons ground cinnamon
1 teaspoon ground ginger
14 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 dash salt
12 cup low-fat milk or 12 cup whole milk
12 cup half-and-half cream (or whipping cream)
3 large eggs
4 ounces english toffee, bits (3/4 cup)
whipped cream

Directions

1

Heat oven to 375 degrees.
2

Thaw crust for 20 minutes while making filling.
3

In large bowl, beat together pumpkin, sugars, cinnamon, ginger, nutmeg, vanilla extract and salt.
4

Beat in the milk, cream and eggs until filling is smooth and creamy.
5

Sprinkle toffee bits over bottom of pie shell.
6

Pour in pumpkin filling.
7

Place pie on baking sheet in middle of oven and bake until filling knife inserted comes out clean, about 1-1/4 hours.
8

Place on a wire rack and let cool completely.
9

Serve either at room temperature or chilled with a dollop of whipped cream and additional toffee bits, if desired.