Name: Pumpkin Toffee Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Unbaked pie crust - 1 (9 inch); Toffee baking bits - ¾ cup; Pumpkin Puree - 1 (15 ounce) can; White sugar - ½ cup; Light brown sugar - 1 cup; Ground cinnamon - 1 ½ teaspoons; Ground ginger - 1 teaspoon; Ground nutmeg - ½ teaspoon; Vanilla extract - 1 teaspoon; Salt - 1 pinch; Milk - ½ cup; Heavy cream - ½ cup; Eggs - 3

Ingredients for - Pumpkin Toffee Pie

1. Unbaked pie crust 1 (9 inch)

2. Toffee baking bits ¾ cup

3. Pumpkin Puree 1 (15 ounce) can

4. White sugar ½ cup

5. Light brown sugar 1 cup

6. Ground cinnamon 1 ½ teaspoons

7. Ground ginger 1 teaspoon

8. Ground nutmeg ½ teaspoon

9. Vanilla extract 1 teaspoon

10. Salt 1 pinch

11. Milk ½ cup

12. Heavy cream ½ cup

13. Eggs 3

How to cook deliciously - Pumpkin Toffee Pie

1 . Stage

Preheat oven to 375 degrees F (190 degrees C). Sprinkle toffee bits into pie shell; set aside.

2 . Stage

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 . Stage

Bake in the preheated oven for 60 to 90 minutes, or until filling is set and crust is golden brown.