Pumpkin Pie with Toffee-Walnut Topping Recipe

Name: Pumpkin Pie with Toffee-Walnut Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1 tablespoon sugar; 1/2 teaspoon salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces; 3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces; 3 tablespoons (about) ice water; 1 large egg yolk, beaten to blend; 1 15-ounce can pure pumpkin; 2/3 cup (packed) golden 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 allspice; 1/2 cup walnuts, toasted, chopped; 1/3 cup English toffee bits (such as Skor)

Servings: persons

1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (about) ice water
1 large egg yolk, beaten to blend
1 15-ounce can pure pumpkin
2/3 cup (packed) golden 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 allspice
1/2 cup walnuts, toasted, chopped
1/3 cup English toffee bits (such as Skor)

1
Blend flour, sugar and salt in processor.
2
Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal.
3
Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry.
4
Gather dough into ball.
5
Flatten into disk.
6
Wrap in plastic; chill 30 minutes.
7
Position rack in bottom third of oven and preheat to 375F.
8
Roll out dough on floured surface to 12-inch round.
9
Transfer dough to 9-inch-diameter pie dish.
10
Fold overhang under, forming high-standing rim.
11
Crimp edges decoratively.
12
Freeze 15 minutes.
13
Brush crust all over with yolk.
14
Bake until crust is set but still pale, about 15 minutes.
15
Cool slightly.
16
Whisk first 12 ingredients in large bowl.
17
Pour into crust.
18
Bake until filling is set, about 55 minutes.
19
Transfer to rack.
20
Sprinkle nuts and toffee around edge of hot pie, forming border.
21
Cool pie completely.
22
(Can be made 6 hours ahead.
23
Let stand at room temperature.)

877

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1 tablespoon sugar, 1/2 teaspoon salt, 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces, and more.

Yes, Pumpkin Pie with Toffee-Walnut Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie with Toffee-Walnut Topping

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