PUMPKIN CARAMEL TOFFEE PIE

By kaydeis

Includes a foolproof pie crust recipe! Really! It is!

This pie is VERY RICH!!

Ingredients

• 1 refrigerated piecrust (or make your own)
• 3/4 cup canned dulce de leche
• 2 large eggs
• 1 15oz can of pumpkin (not pumpkin pie filling)
• 1 cup firmly packed brown sugar
• 2 Tbs flour
• 1 Tbs vanilla extract
• 1/2 tsp salt
• 1 tsp cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1 12oz can evaporated milk
• Garnishes: whipped cream and toffee bits

Preparation

Step 1

1. Prepare pie crust in a deep-dish pie pan. Spoon dollops of dulce de leche into the pie crust. Evenly spread the caramel all the way to the edges.

2. Whisk eggs in a medium bowl. Whisk in pumpkin and next 7 ingredients until smooth. Whisk in milk. Pour filling into the prepared crust and place the pan on a baking sheet to catch any caramel that may bubble out. Bake at 375 on the bottom oven rack for 50 minutes (center should still jiggle just slightly). Cool completely. Garnish with whipped cream and toffee bits.

Servings: 8

Nutrition Facts
Nutrition (per serving): 516 calories, 179 calories from fat, 20.3g total fat, 89.8mg cholesterol, 484.5mg sodium, 423.3mg potassium, 75.4g carbohydrates, 2.6g fiber, 34.9g sugar, 8.2g protein, 14.2 points.

Source
Source: adapted from Christmas with Southern Living, 2008



Foolproof Pie Dough - single crust

For one 9-inch Single-Crust Pie
1 1/4 cup unbleached all-purpose flour (6 1/4 ounces)
1/2 tsp table salt
1 Tbs sugar
6 Tbs cold unsalted butter (3/4 stick), cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening , cut into 4 pieces
2 Tbs vodka , cold
2 Tbs cold water

1. Process 1 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Be very generous with the flour when rolling out. CI suggests ~ 1/4 cup on the counter. I used probably that much on top and bottom. It was very easy once I added this additional flour. This was a nice crust - flaky and tasty.

Servings: 8

Nutrition Facts
Nutrition (per serving): 219 calories, 134 calories from fat, 15.2g total fat, 22.9mg cholesterol, 147mg sodium, 23.6mg potassium, 16.5g carbohydrates,