Pumpkin-Caramel-Toffee Pie

Ingredients

  • 1 teaspoon ground cinnamon
  • 1 (15-oz.) can pumpkin
  • 2 large eggs
  • ¾ teaspoon ground ginger
  • 1 cup firmly packed brown sugar
  • ¾ cup canned dulce de leche
  • Garnishes: sweetened whipped cream, toffee bits
  • + 6 more ingredients
    • 2 tablespoons all-purpose flour
    • 1 tablespoon vanilla extract or vanilla bean paste
    • ½ teaspoon salt
    • ½ (15-oz.) package refrigerated piecrusts
    • 1 (12-oz.) can evaporated milk
    • 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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