Pumpkin-Caramel-Toffee Pie

Ingredients

  • ¼ teaspoon ground nutmeg
  • 1 tablespoon vanilla extract or vanilla bean paste
  • ¾ cup canned dulce de leche
  • 1 cup firmly packed brown sugar
  • ¾ teaspoon ground ginger
  • ¾ cup canned dulce de leche
  • 1 cup firmly packed brown sugar
  • + 19 more ingredients
    • 2 large eggs
    • 1 (15-oz.) can pumpkin
    • 2 large eggs
    • 1 teaspoon ground cinnamon
    • 1 (15-oz.) can pumpkin
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 2 tablespoons all-purpose flour
    • 2 tablespoons all-purpose flour
    • Garnishes: sweetened whipped cream, toffee bits
    • Garnishes: sweetened whipped cream, toffee bits
    • 1 (12-oz.) can evaporated milk
    • 1 (12-oz.) can evaporated milk
    • ½ (15-oz.) package refrigerated piecrusts
    • ½ teaspoon salt
    • ½ (15-oz.) package refrigerated piecrusts
    • 1 tablespoon vanilla extract or vanilla bean paste
    • ½ teaspoon salt
    • ¾ teaspoon ground ginger

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. Place prepared piecrust in refrigerator.

Whisk eggs in a medium bowl. Whisk in pumpkin and next 7 in...

View full recipe at My Recipes

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