Pumpkin-Caramel-Toffee Pie

Name: Pumpkin-Caramel-Toffee Pie
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters firmly packed brown sugar; 425 grams pumpkin; 177 milliliters canned dulce de leche; 2 larges eggs; 340 grams evaporated milk; 2 Tbsps all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoons ground ginger; 0 teaspoons ground nutmeg; 425 grams 1/2 package refrigerated piecrusts; 1 teaspoons salt; 1 Tbsp vanilla extract or vanilla bean paste; 10 servings Garnishes: sweetened whipped cream, toffee bits

Pumpkin-Caramel-Toffee Pie is a vegetarian recipe with 10 servings. One portion of this dish contains approximately 7g of protein, 16g of fat, and a total of 379 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up firmly brown sugar, pumpkin, vanilla bean paste, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Unroll piecrust, and fit into a 9 1/2" deep-dish pie plate according to package directions. Fold edges under, and crimp. Spoon dollops of dulce de leche into piecrust, spreading to edges.

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Dulce De Leche

Pie Crust

Place prepared piecrust in refrigerator.

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Pie Crust

Whisk eggs in a medium bowl.

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Egg

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Whisk

Bowl

Whisk in pumpkin and next 7 ingredients until smooth.

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Pumpkin

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Whisk

Whisk in milk.

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Milk

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Whisk

Pour filling into prepared piecrust.

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Pie Crust

Bake at 375 on bottom oven rack for 48 to 50 minutes or until pie is just set (center will still jiggle just slightly). Cool completely on a wire rack.

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Wire Rack