STICKY-TOFFEE PECAN-PUMPKIN PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make the crust: Pulse the flour, brown sugar and salt in a food processor to combine. Add half of the butter and pulse until combined. Add the remaining butter and pulse until the mixture looks like coarse meal. Add 1/4 cup ice water; pulse a few more times until the dough just holds together when pinched (add up to 1 more tablespoon ice water if needed). Turn the dough out onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the filling: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes. Let cool completely; set aside. Set another baking sheet on the middle oven rack.
- Put the dates in a small bowl and cover with 1/2 cup boiling water; set aside 5 minutes. Transfer the dates with their soaking liquid to a food processor. Add the butter and pulse until smooth. Add the pumpkin puree, corn syrup, brown sugar, vanilla, flour and cinnamon; pulse until smooth. Add the heavy cream and eggs; pulse until just combined.
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate 15 minutes.
- Sprinkle 3/4 cup of the toasted pecans in the prepared crust and add the filling. Transfer to the hot baking sheet in the oven and bake until the filling is set around the edge but the center still jiggles, about 1 hour. Transfer to a rack and let cool.
- Make the toffee sauce: Bring the butter, brown sugar, corn syrup, heavy cream and salt to a boil in a small saucepan. Reduce the heat to medium low and simmer until dark and thick, 8 to 12 minutes. Remove from the heat and let cool 3 minutes. Pour the warm toffee sauce over the pie and sprinkle the remaining 1/2 cup toasted pecans on top. Let sit until the toffee sauce sets, at least 1 hour.
PUMPKIN TOFFEE CREAM PIE
This no-bake pie is rich, creamy, and sets up in about 1 hour. This makes quite a bit of filling, so you can make it in a 10-inch pie crust, or spoon the leftover in individual serving cups.
Provided by C.Tallent
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. Blend in 1/4 cup whipped topping and pumpkin pie spice.
- Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 34.6 g, Cholesterol 4.9 mg, Fat 11.6 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 3.9 g, Sodium 391.2 mg, Sugar 18.3 g
TOFFEE PUMPKIN PIE
Yield 8 servings
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees F. Prepare pastry as directed; line a 9-inch pie plate with the pastry circle. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry and flute or crimp edge. Do not prick pastry. Set aside. 2. For filling: In a large bowl, stir together pumpkin, sugar, flour, and cinnamon. Add eggs and vanilla; beat lightly with a rotary beater or fork just until combined. Gradually stir in half-and-half or light cream. 3. Place pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. Sprinkle chopped candy over filling. 4. To prevent overbrowning, cover pie edge with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean (some chocolate from the candies may adhere to the knife but no pumpkin should). Cool on a wire rack for 1 hour. Cover and chill for at least 3 hours or up to 24 hours.
BUTTER PECAN TOFFEE PUMPKIN PIE
Categories Food Processor Nut Dessert Bake Thanksgiving Pecan Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars. Sprinkle over baked crust. Pour in Perfect Pumpkin Pie epi:recipelinkfilling; bake and cool as directed. DO AHEAD Can be made 1 day ahead. Cover; chill. Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.
PUMPKIN TOFFEE PIE
Make and share this Pumpkin Toffee Pie recipe from Food.com.
Provided by Boyz 5
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees. Thaw crust for 20 minutes while making filling.
- In large bowl, beat together pumpkin, sugars, cinnamon, ginger, nutmeg, vanilla extract and salt.
- Beat in the milk, cream and eggs until filling is smooth and creamy.
- Sprinkle toffee bits over bottom of pie shell.
- Pour in pumpkin filling.
- Place pie on baking sheet in middle of oven and bake until filling knife inserted comes out clean, about 1-1/4 hours.
- Place on a wire rack and let cool completely.
- Serve either at room temperature or chilled with a dollop of whipped cream and additional toffee bits, if desired.
Nutrition Facts : Calories 238.3, Fat 11.6, SaturatedFat 3.8, Cholesterol 85.7, Sodium 181.3, Carbohydrate 28.8, Fiber 0.9, Sugar 14.3, Protein 5.3
PUMPKIN SEED TOFFEE
My kids are allergic to nuts, but they can eat pumpkin seeds! Every fall we save the seeds from our pumpkins to add to various recipes, including this one. -Suzanne Earl, Spring, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pounds.
Number Of Ingredients 7
Steps:
- Grease a 15x10x1-in. pan with 1 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, water, corn syrup, pie spice and salt. Cook, stirring continuously, over medium heat until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in pumpkin seeds. Immediately pour into prepared pan. Let stand at room temperature until cool, about 1 hour. Break or cut into bite-sized pieces. Store in an airtight container at room temperature.
Nutrition Facts : Calories 176 calories, Fat 14g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 122mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN PIE WITH TOFFEE-WALNUT TOPPING
Categories Food Processor Nut Vegetable Dessert Bake Thanksgiving Walnut Spice Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 23
Steps:
- For crust:
- Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes.
- Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze 15 minutes. Brush crust all over with yolk. Bake until crust is set but still pale, about 15 minutes. Cool slightly.
- For filling:
- Whisk first 12 ingredients in large bowl. Pour into crust. Bake until filling is set, about 55 minutes. Transfer to rack. Sprinkle nuts and toffee around edge of hot pie, forming border. Cool pie completely. (Can be made 6 hours ahead. Let stand at room temperature.)
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TOFFEE PUMPKIN PIE - BETTER HOMES & GARDENS
From bhg.com
Servings 8Total Time 30 minsCholesterol 72mg 24%Calories 444 per serving
- Preheat oven to 375 degrees F. Prepare pastry as directed; line a 9-inch pie plate with the pastry circle. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry and flute or crimp edge. Do not prick pastry. Set aside.
- For filling, in a large bowl, stir together pumpkin, sugar, flour, and cinnamon. Add eggs and vanilla; beat lightly with a rotary beater or fork just until combined. Gradually stir in half-and-half or light cream.
- Place pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. Sprinkle chopped candy over filling.
- To prevent overbrowning, cover pie edge with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean (some chocolate from the candies may adhere to the knife but no pumpkin should). Cool on a wire rack for 1 hour. Cover and chill for at least 3 hours or up to 24 hours. Makes 8 servings.
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