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.
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 190 C / Gas 5. Sprinkle chopped toffees into pastry case; set aside.
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.
Bake in the preheated oven for 60 to 90 minutes or until filling is set and pastry is golden brown.
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