Pumpkin-Caramel-Toffee Pie

Ingredients

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

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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