Pumpkin-Caramel-Toffee Pie

(1)
1 reviews.
  • 10 min prep time
  • 3 hr 0 min total time
  • 14 ingredients
  • 8 servings

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
3/4
cup canned dulce de leche (caramelized sweetened condensed milk)
2
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
cup packed brown sugar
2
tablespoons all-purpose flour
1
tablespoon vanilla or vanilla bean paste
1/2
teaspoon salt
1
teaspoon ground cinnamon
3/4
teaspoon ground ginger
1/4
teaspoon ground nutmeg
1
can (12 oz) evaporated milk
Sweetened whipped cream, if desired
Toffee bits, if desired

Directions

  1. 1 Heat oven to 375°F. Place pie crust in 9 1/2-inch glass deep-dish pie plate as directed on box for One-Crust Filled Pie. Spoon dollops of dulce de leche into crust, spreading to edges. Place in refrigerator. In medium bowl, beat eggs, pumpkin, brown sugar, flour, vanilla, salt, cinnamon, ginger and nutmeg with whisk until smooth. Beat in milk. Pour filling over dulce de leche in crust.
  2. 2 Bake on lower oven rack 48 to 50 minutes or until pie is just set (center will still jiggle slightly). Cool completely on cooling rack, about 2 hours. Garnish with whipped cream and toffee bits.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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