Pumpkin Toffee Pie Recipe - Allrecipes.com
Pumpkin Toffee Pie Recipe

Pumpkin Toffee Pie

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"Easy and delicious alternative to plain pumpkin pie. The toffee adds just the right amount of sweetness."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 25 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Sprinkle toffee bits into pie shell; set aside.
  2. In a large bowl, combine pumpkin puree, white sugar, brown sugar, cinnamon, ginger, nutmeg, vanilla and salt. Beat in the milk, cream and eggs until filling is smooth and creamy. Pour filling over toffee bits in pie shell. Place on baking sheet in the middle of the oven.
  3. Bake in the preheated oven for 60 to 90 minutes, or until filling is set and crust is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2007

Best pumpkin pie EVER! everyone who has this says it is the best they have ever had and has a second piece.

Most Helpful Critical Review
Nov 27, 2006

This was so sweet we were unable to eat it. Will try again sometime making changes for our palate.


9 Ratings

Dec 20, 2008

This is a great recipe. This past Thanksgiving, I decided to make several different kinds of pumpkin pies. This one was the overall favorite. I couldn't find toffee baking bits, so I improvised using Werther's Originals candies, that I broke up in tiny pieces. They got nice and gooey.

Aug 29, 2002


Aug 29, 2002

Very good pumpkin pie, and it does have just the right amount of sweetness! Will definately make it again.

Nov 24, 2006

I didn't really notice the toffee like I thought I would. I added extra spices because I like a spicy pumpkin pie. It was tasty but I'm not sure it was any different then a regular pumpkin pie. I did notice the toffee gave it a little bit of a nutty flavor though.

Dec 29, 2013

This recipe is tasty and easy to make. I didn't have a hand mixer, so we just whisked it together and it worked fine. I used the Keebler mini Graham Cracker Ready Pie Crusts with the same recipe for the 9 inch pie and it filled about 18 of them. I baked them for 60 minutes, but that was too long for the graham cracker crusts. I would say try baking them for 45 minutes and see how they're doing and add 5 minutes until they're done. The recipe above was good and I would say you can reduce the sugar just slightly if you don't like things too sweet. I also substituted So Delicious Coconut Milk instead of regular cow milk and it worked grreat. I would make this again and I think I would try a different sweetener like coconut sugar to see how it tastes. We generally don't like super sweet desserts.

Oct 03, 2013

LOVE IT!!! Had several organic fresh sweet pumpkins and needed a recipe that would fit my taste since I am not a huge fan of pumpkin - found this recipe and decided to give it a try ...I decided to make pie and mini-tarts as well! Just fabulous...right balance of spice and sweet! Definitely a keeper!


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  • Calories
  • 504 kcal
  • 25%
  • Carbohydrates
  • 68.9 g
  • 22%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 450 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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