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Pumpkin Toffee Pie

Pumpkin Toffee Pie

Toffee pieces are topped with a rich pumpkin filling in a flaky pastry crust.


  • 1 (15 ounce) can pumpkin
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Dash salt
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup heavy (whipping) cream
  • 3/4 cup milk chocolate English toffee-flavored bits
  • 1 (9-inch) unbaked pastry shell
  • Whipped light cream topping


  1. Heat oven to 375 degrees F.
  2. Beat pumpkin, granulated sugar, brown sugar, cinnamon, ginger, nutmeg and vanilla with electric mixer on medium speed until well blended.
  3. Beat in eggs, milk and cream until well blended.
  4. Sprinkle toffee-flavored bits evenly onto bottom of pastry shell.
  5. Top with pumpkin mixture.
  6. Bake 1 hour, or until knife inserted in center comes out clean.
  7. Cool completely on wire rack.
  8. Cut pie into 8 slices.
  9. Top each slice with whipped cream, if desired.

Servings 8
Prep time 20 minutes
Total time less than 1 1/2 hours

Nutrition Facts per serving: Calories 417 FAT 20g Cholesterol 97 Protein 6g

% Daily Value Saturated Fat 8g 0% Trans Fat 0g 0% Sodium 366mg 0% Carbohydrates 54g 0% Sugar 44g 0% Iron 0% Fiber 0% Calcium 0%

Recipe and photo credit: Butterball, LLC.

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