Pumpkin and Toffee Pie
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.
Ingredients
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
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.
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Reviews & ratings
Average 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
Best pumpkin pie EVER! everyone who has this says it is the best they have ever had and has a second piece. - 24 Dec 2007 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)