How to Make a Toffee Pecan Pumpkin Pie

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By Bryan Evans
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Make a Toffee Pecan Pumpkin Pie

Halloween always means pumpkin pie. Are you looking to spice it up a bit? How about a Toffee Pecan Pumpkin Pie? This recipe calls for a 20 minutes prep time, and 90 minute cook time. Serves 8.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

Pie Crust:
2 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup (2 sticks) chilled, unsalted butter, cut into cubes
8 tablespoons ice water
PECAN TOFFEE CRUMBLE:
2 tablespoons unsalted butter
1 cup pecans
2 tablespoons molasses
2 tablespoons water
1 toffee candy bar
FILLING:
1 can (15 oz.) pure pumpkin
3/4 cup brown sugar, packed
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg or 1/4 teaspoon of fresh grated nutmeg
1/4 teaspoon salt
1 pinch ground cloves
3 large eggs
1 cup milk plus 1/4 cup sour cream or 1 1/4 cup heavy whipping cream
9 inch deep dish pie plate

Step 1

First you make the pie crust.
* Preheat oven to 375° with rack on the bottom 1/3 of the oven.
* Mix flour, sugar and salt in a food processor.
* Add butter, pulse until coarse meal forms.
* Gradually add water starting with 6 tablespoons until moist clumps form.
* Add more water as needed.
* Gather dough into ball, divide in half.
* Flatten into 2 disks and wrap in plastic wrap.
* Chill at least 1 hour or overnight.
* Spray pie plate with non stick cooking spray.
* Roll out dough on floured surface to 13 inch round.
* Transfer to the pie dish.
* Fold edges under and crimp, forming a nice border.
* Line crust with foil and fill with dried beans or prick all over with a fork to prevent puffing.
* Bake for 15 minutes if using foil, then remove foil and beans and bake for 5-7 minutes more until it turns light golden brown.
* Press or prick crust down if it bubbles up.
* If just pricking with a fork before baking, bake 15-20 minutes, until light golden brown.
* Cool 10 minutes either way.
* Reduce oven temperature to 350° and place rack in the center of the oven
Step 2

Now we have to make the pecan toffee crumble.
* Melt 2 tablespoons unsalted butter in skillet.
* Add one cup pecans, 2 tablespoons molasses and 2 teaspoons of water.
* Stir until molasses thickens and starts to coat the nuts, approximately 5 minutes.
* Transfer to a sheet of foil to cool.
* Chop 1/2 cup of these nuts and 1/2 of a toffee bar together in a small bowl and sprinkle over the baked crust.
* Use the rest of the nuts and the other 1/2 of the chopped toffee bar as garnish on top of the cooled pie.
Step 3

Lastly, we make the filling.
* Mix pumpkin and next 6 ingredients in mixer.
* Add eggs one at a time until mixed through.
* Gradually add milk and sour cream or whipping cream.
* Pour filling into prepared pie crust over the nuts and toffee.
* Bake until edges are puffed and center is set, approximately 1 hour if using whipping cream, 1 1/2 hours if using milk and sour cream.
* Allow to cool completely.
* Garnish with remaining toffee topping and pecans if desired.