BUTTER PECAN TOFFEE PUMPKIN PIE

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Butter Pecan Toffee Pumpkin Pie image

Categories     Food Processor     Nut     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

Perfect Pumpkin Pieepi:recipelink
1 tablespoon unsalted butter
1 cup pecan halves
2 tablespoons brown sugar
2 teaspoons water
1/4 cup toffee bits or chopped toffee bars (such as Skor or Heath)

Steps:

  • Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars. Sprinkle over baked crust. Pour in Perfect Pumpkin Pie epi:recipelinkfilling; bake and cool as directed. DO AHEAD Can be made 1 day ahead. Cover; chill. Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.

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