Sunday, November 30, 2008

Pumpkin Caramel Toffee Pie

This was super-highly reviewed on the Cooking Light Bulletin Boards, so naturally we added it to our Thanksgiving menu. My mom made her own dulce de leche by cooking sweetened condensed milk in a double-boiler for a couple hours. This pie was very good. But ultimately, it really wasn't anything other than a pumpkin pie with some Heath Bar bits sprinkled on top. The "caramel" didn't do a whole lot, and the toffee sprinkled on top was just kind of an added touch that we could do with any regular pumpkin pie recipe. Kind of pointless and, as with the theme of Thanksgiving, somewhat disappointing. It was good, it just wasn't as exciting as it was supposed to be!


Pumpkin Caramel Toffee Pie
Christmas with Southern Living, 2008

1 refrigerated piecrust
¾ cup canned dulce de leche
2 large eggs
1 15oz can of pumpkin
1 cup firmly packed brown sugar
2 TB flour
1 TB vanilla extract
½ tsp salt
1 tsp cinnamon
¾ tsp ground ginger
¼ tsp nutmeg
1 12oz can evaporated milk
Garnishes: whipped cream and toffee bits

Prepare piecrust in a deep-dish pie pan. Spoon dollops of dulce de leche into the piecrust. Evenly spread the caramel all the way to the edges.

Whisk eggs in a medium bowl. Whisk in pumpkin and next 7 ingredients until smooth. Whisk in milk. Pour filling into the prepared crust and place the pan on a baking sheet to catch any caramel that may bubble out. Bake at 375 on the bottom oven rack for 50 minutes (center should still jiggle just slightly). Cool completely. Garnish with whipped cream and toffee bits.

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