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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.