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    Thanksgiving: Pumpkin Toffee Pie


    Source of Recipe


    Butterball.com

    Recipe Introduction


    Cooking Technique: Bake
    Prep Time: Over an hour
    Cooking Time: Over one hour

    Yield: 8 servings

    List of Ingredients




    -1 frozen 9-inch deep dish pie shell
    -1 15 fluid ounce can solid-pack pumpkin
    -1/2 cup granulated sugar
    -1/2 cup packed brown sugar
    -1 1/2 teaspoon ground cinnamon
    -1 teaspoon ground ginger
    -1/4 teaspoon ground nutmeg
    -1 teaspoon vanilla extract
    -1 dash salt
    -1/2 cup low-fat or whole milk, (or whole milk)
    -1/2 cup half and half cream, (or whipping cream)
    -3/4 cup Egg Beaters® Egg Product, (or 3 large eggs)
    -4 ounces English toffee, bits (3/4 cup)
    -whipped cream

    Recipe



    -Heat oven to 375°F.
    -Thaw crust for 20 minutes while making filling.
    -In large bowl, beat together pumpkin, sugars, cinnamon, ginger, nutmeg, vanilla and salt.
    -Beat in the milk, cream and eggs until filling is smooth and creamy.
    -Sprinkle toffee bits over bottom of pie shell.
    -Pour in pumpkin filling.
    -Place pie on baking sheet in middle of oven and bake until filling knife inserted comes out clean, about 1 to 1-1/4 hours.
    -Place on a wire rack and let cool completely.
    -Serve either at room temperature or chilled with a dollop of whipped cream and additional toffee bits, if desired.


 

 

 


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