PUMPKIN TOFFEE CREAM PIE
This no-bake pie is rich, creamy, and sets up in about 1 hour. This makes quite a bit of filling, so you can make it in a 10-inch pie crust, or spoon the leftover in individual serving cups.
Provided by C.Tallent
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. Blend in 1/4 cup whipped topping and pumpkin pie spice.
- Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 34.6 g, Cholesterol 4.9 mg, Fat 11.6 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 3.9 g, Sodium 391.2 mg, Sugar 18.3 g
PUMPKIN TOFFEE PIE
Easy and delicious alternative to plain pumpkin pie. The toffee adds just the right amount of sweetness.
Provided by badkitty
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Sprinkle toffee bits into pie shell; set aside.
- In a large bowl, combine pumpkin puree, white sugar, brown sugar, cinnamon, ginger, nutmeg, vanilla and salt. Beat in the milk, cream and eggs until filling is smooth and creamy. Pour filling over toffee bits in pie shell. Place on baking sheet in the middle of the oven.
- Bake in the preheated oven for 60 to 90 minutes, or until filling is set and crust is golden brown.
Nutrition Facts : Calories 503.6 calories, Carbohydrate 68.9 g, Cholesterol 109.7 mg, Fat 23.6 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 10.8 g, Sodium 401.6 mg, Sugar 42 g
PUMPKIN STICKY TOFFEE PUDDINGS FOR TWO
These rich little date and pumpkin puddings have the texture of soft cake, and are imbued with a brown sugar toffee sauce that's broiled until bubbling, and, well, sticky. Don't skip the crème fraîche (or yogurt). That tang is essential for keeping any cloying sweetness at bay.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield 2 servings
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see Note).
- Prepare the puddings: In a large, heatproof bowl, combine the dates, butter, lemon zest and baking soda. Stir in the boiling water. Let sit for 10 minutes or until cool.
- Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.
- Scrape batter into the prepared ramekins and bake until just firm when pressed in the center, 28 to 35 minutes. Transfer to a rack until ready to serve. (Pudding can be baked up to 8 hours ahead.)
- Prepare the sauce: In a medium pot over medium heat, combine the sugar, pumpkin puree, heavy cream and salt. Bring to a simmer, then remove from the heat. Whisk in the butter, and bourbon (if using). If the sauce separates, use an immersion or regular blender to blend it together.
- Just before serving, heat the broiler. Pour a little of the sauce over each pudding. Broil until the puddings bubble, 1 to 2 minutes. Sprinkle tops with flaky sea salt, and serve at once, with more sauce and crème fraîche dolloped on top.
PUMPKIN TOFFEE COOKIES
Make and share this Pumpkin Toffee Cookies recipe from Food.com.
Provided by Lorraine
Categories Drop Cookies
Time 22m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening, sugar, salt, pumpkin, extract, spice, and egg.
- Add dry ingredients mix well.
- Fold in toffee and nuts.
- Drop by teaspoonfuls onto an ungreased cookie sheet.
- Sprinkle with cinnamon sugar.
- Bake at 375°F for approximately 12 minutes.
- Cool on a rack.
Nutrition Facts : Calories 107.3, Fat 6, SaturatedFat 1.4, Cholesterol 8.8, Sodium 46.3, Carbohydrate 12.4, Fiber 0.5, Sugar 6.2, Protein 1.5
BUTTER PECAN TOFFEE PUMPKIN PIE
Categories Food Processor Nut Dessert Bake Thanksgiving Pecan Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars. Sprinkle over baked crust. Pour in Perfect Pumpkin Pie epi:recipelinkfilling; bake and cool as directed. DO AHEAD Can be made 1 day ahead. Cover; chill. Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.
STICKY-TOFFEE PECAN-PUMPKIN PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make the crust: Pulse the flour, brown sugar and salt in a food processor to combine. Add half of the butter and pulse until combined. Add the remaining butter and pulse until the mixture looks like coarse meal. Add 1/4 cup ice water; pulse a few more times until the dough just holds together when pinched (add up to 1 more tablespoon ice water if needed). Turn the dough out onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the filling: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes. Let cool completely; set aside. Set another baking sheet on the middle oven rack.
- Put the dates in a small bowl and cover with 1/2 cup boiling water; set aside 5 minutes. Transfer the dates with their soaking liquid to a food processor. Add the butter and pulse until smooth. Add the pumpkin puree, corn syrup, brown sugar, vanilla, flour and cinnamon; pulse until smooth. Add the heavy cream and eggs; pulse until just combined.
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate 15 minutes.
- Sprinkle 3/4 cup of the toasted pecans in the prepared crust and add the filling. Transfer to the hot baking sheet in the oven and bake until the filling is set around the edge but the center still jiggles, about 1 hour. Transfer to a rack and let cool.
- Make the toffee sauce: Bring the butter, brown sugar, corn syrup, heavy cream and salt to a boil in a small saucepan. Reduce the heat to medium low and simmer until dark and thick, 8 to 12 minutes. Remove from the heat and let cool 3 minutes. Pour the warm toffee sauce over the pie and sprinkle the remaining 1/2 cup toasted pecans on top. Let sit until the toffee sauce sets, at least 1 hour.
PUMPKIN PIE WITH TOFFEE-WALNUT TOPPING
Categories Food Processor Nut Vegetable Dessert Bake Thanksgiving Walnut Spice Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 23
Steps:
- For crust:
- Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes.
- Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze 15 minutes. Brush crust all over with yolk. Bake until crust is set but still pale, about 15 minutes. Cool slightly.
- For filling:
- Whisk first 12 ingredients in 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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TOFFEE PUMPKIN PIE - BETTER HOMES & GARDENS
From bhg.com
4.4/5 (5)Calories 444 per serving
- Preheat oven to 375 degrees F. Prepare pastry as directed; line a 9-inch pie plate with the pastry circle. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry and flute or crimp edge. Do not prick pastry. Set aside.
- For filling, in a large bowl, stir together pumpkin, sugar, flour, and cinnamon. Add eggs and vanilla; beat lightly with a rotary beater or fork just until combined. Gradually stir in half-and-half or light cream.
- Place pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. Sprinkle chopped candy over filling.
- To prevent overbrowning, cover pie edge with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean (some chocolate from the candies may adhere to the knife but no pumpkin should). Cool on a wire rack for 1 hour. Cover and chill for at least 3 hours or up to 24 hours. Makes 8 servings.
PUMPKIN-CARAMEL-TOFFEE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (1)Category DessertServings 8Total Time 3 hrs
- 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.
- 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.
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Estimated Reading Time 50 secs
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PUMPKIN SPICE TOFFEE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (2)Category Candy
- Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on top and toast for 7-8 minutes or until fragrant and lightly browned. Set aside. 1 cup will be used inside the toffee and the rest are sprinkled on top.
- While stirring with a wooden spoon, melt the butter over medium heat in a 3-quart heavy-duty saucepan. Once melted, add the water, 1 cup (200g) granulated sugar, salt, and corn syrup. Stir constantly until the sugar dissolves, then brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you’ll get an inaccurate reading).
- Stir the mixture every minute as it begins to boil. Rapid bubbles, a thicker consistency, and a slightly darker color form around 240°F (116°C). Continue to stir every minute until it reaches 290°F (143°C; soft crack stage). Be watchful– the temperature slowly rises in the beginning, but then skyrockets quickly. If you notice it’s rising very fast, you can even turn off the heat when the toffee reaches 285°F (141°C), as it will continue to cook in the few seconds after.
- Immediately remove the pan from heat and stir in 1 teaspoon pumpkin pie spice and 1 cup toasted pecans. Pour the toffee out onto a silicone baking mat lined baking sheet. Smooth into an even layer. The toffee should be thick and not spread all the way to the edges of the pan. Cool the toffee for 5 minutes.
TOFFEE-PUMPKIN PIE BARS - BETTER HOMES & GARDENS
From bhg.com
3.8/5 (24)Total Time 1 hr 10 minsServings 32Calories 145 per serving
- Preheat oven to 375°F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil. Press the Ginger Crumb Crust evenly and firmly onto the bottom of the prepared pan; set aside.
- For filling, in a large bowl combine pumpkin, brown sugar, cinnamon, ginger, salt, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add half-and-half; stir just until combined. Pour filling into crust-lined pan.
- Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle top with toffee pieces and pecans. Cool in pan on a wire rack.
- Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Cover and chill within 2 hours. If desired, drizzle with caramel topping just before serving.
PUMPKIN SPICE CRACKER TOFFEE - A LATTE FOOD
From alattefood.com
5/5 (1)Estimated Reading Time 6 minsCategory DessertTotal Time 30 mins
- Place the graham crackers side by side on the baking sheet (you may need to break some of the graham crackers into smaller pieces to line the tray completely). Set aside.
- In a medium sized saucepan, add in butter, pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon.
- Bring the mixture to a boil, whisking constantly. Once it has reached a boil, reduce the heat to med-low, whisking the mixture for another 3 minutes.
PUMPKIN SPICE TOFFEE - COOKING CLASSY
From cookingclassy.com
3/5 (1)Total Time 1 hr 15 minsCategory DessertCalories 280 per serving
- Preheat oven to 300 degrees. Line a large baking sheet with parchment paper and a 12 by 17-inch jelly roll pan with a silicone baking mat or lightly grease with butter.
- Spread the chopped pecans evenly onto parchment lined baking sheet and toast in preheated for 7 - 8 minutes, or until very lightly browned. Set aside.
- Melt butter in a 3-quart heavy bottomed saucepan over medium heat, stirring occasionally with a wooden spoon (about every 2 minutes). Once butter has fully melted, add the water, 1 cup (200g) of the sugar, salt and corn syrup.
- Stir constantly until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush. Attach a candy thermometer to pan, without letting it touch the bottom of pan.
NO BAKE PUMPKIN TOFFEE ICEBOX CAKE - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
3.4/5 (25)Category DessertCuisine AmericanTotal Time 20 mins
- I used and 9" x 9" square pan. It was almost too much. You could certainly make this in a little bigger pan, even a 9" x 13" pan. It would just be a little shorter.
- Beat softened cream cheese until smooth. Add whipping cream and vanilla and beat until fluffy. Add powdered sugar and beat to combine. Fold in one cup of whipped topping.Set aside.
- Line the bottom of your pan with Vanilla Wafers (or whatever you are using, we get good at substituting when we don't live near a grocery store). You might have to break them to make them fit. Don't worry if it's not super pretty!
PUMPKIN SPICE TOFFEE RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory CandyServings 16Total Time 1 hr 10 mins
- Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Spread the chopped pecans on top and toast for 7 to 8 minutes or until fragrant and lightly browned. Set aside.
- While stirring with a wooden spoon, melt the butter over medium heat in a 3-quart heavy-duty saucepan. Once melted, add the water, 1 cup of granulated sugar, salt, and corn syrup.
- Stir constantly until the sugar dissolves then brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan.
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