Monday, November 19, 2007

Pumpkin Pie With Toffee-Walnut Topping ..... A twist on the standard spiced pumpkin pie!

Pumpkin Pie With Toffee-Walnut Topping
To satisfy the taste buds accustomed to the average pumpkin pie flavored with spices, try this recipe for a new flavor. The addition of toasted walnuts and toffee bits make this pie very memorable.
1 15-ounce can pure pumpkin
2/3 cup packed brown sugar
2/3 cup whipping cream
1/3 cup whole milk
2 large eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground all spice
1/2 cup walnuts, toasted, chopped
1/3 cup English toffee bits (such as Skor or Heath bar )
1 single crust pastry
Whisk first twelve ingredients in a large bowl. Pour into crust. Bake until filling is set about 55 minutes. Transfer to rack. Sprinkle nuts and toffee around edge of hot pie, forming border. Cool pie completely. (Can be made 6 hours ahead. Let stand at room temperature.)

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