Pumpkin-Caramel-Toffee Pie

Prep 10 min
Total 3 hr 0 min
Ingredients 14
Servings 8

Enjoy this distinctive pumpkin pie made using Pillsbury® pie crusts garnished with whipped cream and toffee bits – a perfect baked dessert. MORE+ LESS-

By Pillsbury Kitchens

Updated November 7, 2013

Make with

Pillsbury Pie Crust

Ingredients

Pillsbury™ refrigerated pie crust, softened as directed on box

3/4

cup canned dulce de leche (caramelized sweetened condensed milk)

eggs

can (15 oz) pumpkin (not pumpkin pie mix)

cup packed brown sugar

tablespoons all-purpose flour

tablespoon vanilla or vanilla bean paste

1/2

teaspoon salt

teaspoon ground cinnamon

3/4

teaspoon ground ginger

1/4

teaspoon ground nutmeg

can (12 oz) evaporated milk

Sweetened whipped cream, if desired

Toffee bits, if desired

Steps

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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

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.