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Pumpkin and Toffee Pie recipe

Pumpkin and Toffee Pie recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Pumpkin pie

A deliciously different take on pumpkin pie. Serve with a dollop of whipped cream for a wonderful dessert.

12 people made this

IngredientsServes: 8 - 10

  • 1 (23cm) unbaked shortcrust pastry case
  • 200g dairy toffees, unwrapped and chopped
  • 425g pumpkin puree
  • 100g caster sugar
  • 110g light brown soft sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 120ml milk
  • 125ml double cream
  • 3 eggs

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 190 C / Gas 5. Sprinkle chopped toffees into pastry case; set aside.
  2. In a large bowl, combine pumpkin puree, caster sugar, light brown soft sugar, cinnamon, ginger, nutmeg, vanilla and salt. Beat in the milk, cream and eggs until filling is smooth and creamy. Pour filling over chopped toffees in pastry case. Place on baking tray in the middle of the oven.
  3. Bake in the preheated oven for 60 to 90 minutes or until filling is set and pastry is golden brown.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (10)

What a fabulous pie! Quick and easy to make and loved by all. My friend loved it so much that she couldn't wait for tea time the next day for seconds so finished it off for breakfast. Instead of toffees I used dairy fudge which worked really well.-06 Nov 2016

by Tammy Wolfe

This is a great recipe. This past Thanksgiving, I decided to make several different kinds of pumpkin pies. This one was the overall favorite. I couldn't find toffee baking bits, so I improvised using Werther's Originals candies, that I broke up in tiny pieces. They got nice and gooey.-20 Dec 2008


Pumpkin Pie with Toffee Walnut Topping

Pumpkin Pie with Toffee Walnut Topping is the most perfect pie to serve at Thanksgiving.

This is definitely a bit of a non-traditional pumpkin pie recipe. It’s baked as a traditional pumpkin pie, and as it comes out of the oven it is topped with toasted walnuts and toffee bits. Those extra touches give this pie its unique combination of flavors. It’s a popular pumpkin pie recipe!


Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.

A topping of crunchy chopped chocolate-caramel toffee and a ring of candied pecans complement the sweet nuttiness of this pie's classic filling. It's a lot. But isn't that what you're looking for in pie?

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Reviews

This pie turned out very well, despite a freak out at the beginning. The filling was very soupy (and I only added 1 cup of whipping cream). It is not a sweet pie per say, but the flavors go together well.

I have to agree with another reviewer. This pie was not very good. The crust is great and easy to work with and I will keep it handy for future use.

I made this for thanksgiving and it was a huge hit. I have a friend that hates pies and she loved it. I loved the crust, it was very easy to work with and delicious.

What a disappointment! Low on pumpkin flavor and strange mouth feel due to the random crunchy toffee bits. Thanksgiving night we all felt kind of cheated, so we baked a traditional pumpkin pie.

I LOVED IT!it was the hit of the party!

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Caramel Toffee Pumpkin Pie

I gave this classic seasonal dish a modern twist with the addition of creamy caramel and crunchy toffee bits. The caramel is poured on the bottom and top of the pie so it fully surrounds the rich pumpkin flavors! This pie has all the best flavors of a pumpkin pie but full of toffee flavor too! It’s the perfect addition to a cup of coffee in the afternoon or a special weeknight treat! You might never make a normal pumpkin pie again!

CARAMEL TOFFEE PUMPKIN PIE

Yields: 1 pie
Ingredients:

  • 1 unbaked deep dish pie crust
  • 1 bag (14 oz) caramels, unwrapped
  • ¼ cup unsalted butter
  • ¼ cup sweetened condensed milk
  • 2 eggs
  • 1 can (15 oz) pumpkin
  • 1 can (12 oz) evaporated milk
  • ¾ cup light brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup Heath toffee bits
  1. Preheat oven to 425 degrees F.
  2. Combine unwrapped caramels, butter, and condensed milk in a saucepan over medium heat. Stir constantly with wooden spoon until melted. Remove from heat and pour 1 cup of melted caramel sauce onto unbaked pie crust. Set additional caramel sauce aside.
  3. In an electric mixer, beat eggs on low speed.
  4. Add in pumpkin, evaporated milk, brown sugar, spices, and salt and combine until smooth.
  5. Pour pumpkin filling on top of caramel sauce in pie pan.
  6. Bake for 15 minutes.
  7. Reduce temperature to 350 degrees F and bake for 25 minutes.
  8. Remove pie from oven and carefully pour on additional caramel sauce. If you want, you can use a knife to create a swirled pattern. Sprinkle toffee bits around edge of pie.
  9. Return to oven and bake for additional 25 minutes.

Optional: For even more crunchy flavor, stir in extra toffee bits right into the pumpkin pie filling before baking!


Individual Toffee Pumpkin Pie with Acorn KISSES Chocolate Recipe

    1. Preheat the oven to 350°F (180°C). Thaw tart shells according to package directions and arrange on a baking sheet. Dock the shells with a fork. Bake for 12 minutes. Remove from the oven and cool slightly.
    2. Spoon 1 tsp (5 mL) toffee bits into the bottom of each shell set aside.
    3. Stir the sugar with the salt, cinnamon, cloves and ginger in a large bowl. Add the pumpkin, cream and egg, stirring until well-blended. Carefully divide the pumpkin mixture equally between the prepared shells.
    4. Bake for 18 to 20 minutes or until just slightly jiggly in the center. Cool completely on a wire rack. Chill until ready to serve.
    5. Garnish each pie with sweetened whipped cream, an "acorn" and additional toffee bits.

Prepared royal icing or decorator's frosting
HERSHEY'S KISSES Brand Milk Chocolates
Mini vanilla wafer cookies
CHIPITS REESE Peanut Butter Chips or CHIPITS Butterscotch Chips


Pumpkin and Toffee Pie recipe - Recipes

Sweetened whipped cream (optional)

To make pudding: Use a bread knife to slice off the side, bottom and top crusts from the loaf about 1/4 inch thick and reserve. Cut the rest of the loaf into 1/2-inch cubes and set aside. Butter a 9-inch springform pan with the 2 tablespoons butter. Line the pan, starting with the sides and finishing with the bottom, with the reserved crusts in a neat, single layer, placing the pieces cut side facing inward. Trim where necessary to prevent overlapping, and patch as needed. Discard any leftover crust.

In a large mixing bowl, use a rubber spatula to blend together the mascarpone and brown sugar until completely smooth. Whisk in the pumpkin, ginger, cinnamon, nutmeg, allspice, vanilla and salt. Add the eggs and egg yolks one at a time, whisking until each one is completely incorporated. Stir in the milk until the mixture is well-blended. Fold the cubed bread into this custard.

Use a large piece of aluminum foil to wrap around the bottom and up the sides of the pan, keeping the top completely open. Pour the custard mixture into the crust-lined pan. Gently pat down any floating bread cubes with a spatula. Let the bread pudding soak from 1 hour up to overnight, covered in plastic wrap, in the refrigerator.

Preheat the oven to 350 degrees with the oven rack in the middle position. Bring a teakettle of water to a boil.

Place the bread pudding with the foil wrap (top should be completely uncovered) in a roasting pan and set it on the oven rack. Pour enough hot water into the roasting pan to reach 1 inch up the sides of the springform pan. Bake the bread pudding for 1 hour and 15 minutes to 1 hour and 25 minutes. The pudding will be puffed and golden brown on top, and a knife inserted into the center will come out streaked but not wet.

Make the toffee sauce while the bread pudding is baking.

To make sauce: Melt the butter with the brown sugar and a pinch of salt in a 1-quart saucepan over medium heat. Whisk for 2 minutes until bubbling and hot. Turn the heat down to low and carefully and slowly add the cream, which will cause the sauce to sputter. Whisk until smooth. When the sauce comes to a boil again, remove it from the heat. Wait until the bubbling stops to stir in the bourbon.

Pour the sauce into a glass measuring cup to cool and thicken at room temperature until ready to serve. (If you made the sauce in advance, reheat it by placing the measuring cup in a pan of hot water and stirring until warm, or in the microwave for about 1 minute.)

To serve: Remove pudding from the water bath and place on a cooling rack for 5 minutes. Remove foil and slide a table knife between the pudding and the sides of the springform pan to free the pudding lift off the sides of the pan. Set the bread pudding on a cake platter with a rim and drizzle with the toffee sauce. Serve with whipped cream, if desired.


Butter Pecan Toffee Pumpkin Pie

Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar and water stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil cool. Chop 1/3 cup pecans. Sprinkle chopped pecans and toffe bits or chopped toffee bars over baked crust. Pour in Perfect Pumpkin Pie filling bake and cool as directed. DO AHEAD Can be made 1 day ahead. Cover chill. Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.

How would you rate Butter Pecan Toffee Pumpkin Pie?

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Pumpkin Ice Cream Pie with Chocolate-Almond Bark and Toffee Sauce

Preheat oven to 350°. Finely grind graham crackers in processor. Mix in sugar. Add butter mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.

Filling

Step 2

Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.

Bark, sauce, and topping

Step 3

Line baking sheet with parchment paper spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place bark in medium container, cover, and freeze. DO AHEAD Chocolate-almond bark can be made 2 days ahead. Keep frozen.

Step 4

Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.

Step 5

Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.


About the caramel whipped cream:

You’re going to melt caramels for this recipe and combine them with a little bit of heavy whipping cream. Buy the KRAFT caramels… you know… the ones you unwrap. You’ll need 28 of them. Once the caramels are melted and combined with the cream… then you’re going to let that mixture cool completely. Once cooled, it can be beaten into freshly whipped cream. If the caramel mixture is warm, it will melted the whipped cream. So it’s KEY that it’s completely cooled before combining the two. That caramel whipped cream is SO DELICIOUS!!

There it is in all its glory. Adding chocolate shavings on top makes it prettier. This is most definitely a pumpkin pie you should consider baking for Thanksgiving.

Slices of this pie… are simply delicious. That crust, that pumpkin layer and that caramel whipped cream make this Pumpkin Caramel Pie a totally unique pumpkin pie recipe.

Back to the harvest festival: there was of course a pie EATING contest too. Chocolate cream pie. My boy competed as the reigning champ from the previous year. He wasn’t able to shove the pie into his nose mouth quickly enough at this one. Maybe the caramel apple, bratwurst and churro he ate prior to competing had something to do with his inability to perform.

It was so fun that the Pumpkin Caramel Pie took first place in the pie contest. I had entered that darn pie contest eight years in a row and finally I brought home the prize. I’d say it was about time. But this pie was surely worthy of taking it. My boy scored with his pie too: 3rd place for his S’Mores Pie.