Pumpkin-Caramel-Toffee Pie

Ingredients

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

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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