Pumpkin-Caramel-Toffee Pie

Ingredients

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

View full recipe at My Recipes

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