Pumpkin-Caramel-Toffee Pie

Ingredients

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

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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