Pumpkin-Caramel-Toffee Pie

Ingredients

• ½ (15-oz.) package refrigerated piecrusts
• ¾ cup canned dulce de leche
• 1 tablespoon vanilla extract or vanilla bean paste
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 (12-oz.) can evaporated milk
• 2 tablespoons all-purpose flour
• + 6 more ingredients
• • Garnishes: sweetened whipped cream, toffee bits
  • 1 cup firmly packed brown sugar
  • ¾ teaspoon ground ginger
  • 2 large eggs
  • 1 (15-oz.) can pumpkin
  • 1 teaspoon ground cinnamon

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...

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