ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pumpkin-Caramel-Toffee Pie

Prep time 10 mins
Cook time 50 mins
Yield 1 (9 1/2") deep-dish pie

Ingredients

  • 1/2 (15-oz.) package refrigerated piecrusts
  • 3/4 cup canned dulce de leche
  • 2 large eggs
  • 1 (15-oz.) can pumpkin
  • 1 cup firmly packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract or vanilla bean paste
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 (12-oz.) can evaporated milk
  • Garnishes: sweetened whipped cream, toffee bits

How to Make It

  1. Unroll piecrust, and fit into a 9 1/2" deep-dish pie plate according to package directions. Fold edges under, and crimp. Spoon dollops of dulce de leche into piecrust, spreading to edges. Place prepared piecrust in refrigerator.

  2. Whisk eggs in a medium bowl. Whisk in pumpkin and next 7 ingredients until smooth. Whisk in milk. Pour filling into prepared piecrust. Bake at 375° on bottom oven rack for 48 to 50 minutes or until pie is just set (center will still jiggle just slightly). Cool completely on a wire rack. Garnish, if desired.

Christmas with Southern Living 2008