Pumpkin Toffee Pie

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 frozen 9-inch pie shell (or your own homemade)
• 1 (15 ounce) can solid-pack pumpkin
• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 dash salt
• 1/2 cup low-fat milk or 1/2 cup whole milk
• 1/2 cup half-and-half cream (or whipping cream)
• 3 large eggs
• 4 ounces english toffee, bits (3/4 cup)
• whipped cream

Recipe

• 1 heat oven to 375 degrees. thaw crust for 20 minutes while making filling.
• 2 in large bowl, beat together pumpkin, sugars, cinnamon, ginger, nutmeg, vanilla extract and salt.
• 3 beat in the milk, cream and eggs until filling is smooth and creamy.
• 4 sprinkle toffee bits over bottom of pie shell.
• 5 pour in pumpkin filling.
• 6 place pie on baking sheet in middle of oven and bake until filling knife inserted comes out clean, about 1-1/4 hours.
• 7 place on a wire rack and let cool completely.
• 8 serve either at room temperature or chilled with a dollop of whipped cream and additional toffee bits, if desired.