My two very favorite things in one pie. Pumpkin and Toffee.
Every Thanksgiving, I like to bake a new version of the pumpkin pie. I love, love, love pumpkin pie so much, but it’s always fun to change it up a bit. All I did here? Add toffee bits. Easy as that. And amazingly delicious too!
Shopping List 1 pie crust, unbaked (either homemade or refrigerated/frozen)
1/2 cup sugar
2 tablespoons pumpkin pie spice
1 (15 oz) can of pumpkin
1 (14 oz) can of sweetened condensed milk
1½ cups toffee bits (found right on the chocolate chip aisle) plus a few more for garnish
whipped topping for garnish
Preheat oven to 425 degrees.
Line your pie plate with your crust. Set aside.
In a bowl, mix together your sugar and pumpkin pie spice. Next, beat in your eggs. Beat in your canned pumpkin and then beat in your sweetened condensed milk. Stir your toffee bits into your pie filling.
Pour filling into prepared pie crust.
Bake at 425 degrees for 15 minutes and then lower the oven temp to 350 and continue baking another 40 to 45 minutes.
Remove from oven and cool at least two hours before refrigerating another two hours and then you can slice and serve. You can garnish with some whipped topping and a few extra toffee pieces. This pie can be refrigerated up to 48 hours in advance before serving.