Um, why did this take me so long?
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!
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