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Pumpkin-Caramel-Toffee Pie

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Pumpkin-Caramel-Toffee Pie
  • Prep 10 min
  • Total 3 hr 0 min
  • Ingredients 14
  • Servings 8
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Enjoy this distinctive pumpkin pie made using Pillsbury™ pie crusts garnished with whipped cream and toffee bits – a perfect baked dessert.
Updated Nov 7, 2013

Ingredients

Steps

  • 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.

Nutrition Information

382 Calories, 13g Total Fat, 8g Protein, 61g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
382
Total Fat
13g
0%
Saturated Fat
6g
0%
Sodium
381mg
0%
Total Carbohydrate
61g
0%
Dietary Fiber
2g
0%
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 3 Other Carbohydrate; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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