Pumpkin-Caramel-Toffee Pie

Ingredients

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

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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