Pumpkin and Toffee Pie

    Pumpkin and Toffee Pie

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    About this recipe: A deliciously different take on pumpkin pie. A shortcrust pastry case is filled with chopped toffees and a pumpkin filling, then baked. Serve with a dollop of whipped cream for a wonderful dessert.

    Serves: 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

    Prep: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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