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Pumpkin Toffee Pie




Source of Recipe


www


List of Ingredients




1 (9-inch) deep dish frozen pie shell
1 can (15 ounces) solid-pack pumpkin
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons 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®, (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.