Best 2 Pumpkin Toffee Cream Pie Recipes
Indulge in a symphony of flavors with our Pumpkin Toffee Cream Pie, a harmonious blend of classic and innovative flavors. Featuring a delectable combination of a creamy pumpkin filling, a rich toffee sauce, and a flaky homemade pie crust, this dessert offers an unforgettable taste experience. Alongside the main recipe, discover variations including a gluten-free version, a vegan interpretation, and a mini pie option for individual servings. Each variation adds a unique twist while maintaining the essence of this exceptional dessert. Whether you prefer traditional flavors or crave a contemporary twist, our Pumpkin Toffee Cream Pie and its delightful variations will satisfy every palate.
Here are our top 2 tried and tested recipes!
PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE
Provided by Sarah Patterson Scott
Categories Milk/Cream Food Processor Microwave Chocolate Dessert Bake Christmas Thanksgiving Kid-Friendly Frozen Dessert Almond Spice Pumpkin Fall Family Reunion Cinnamon Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
- For filling:
- Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For bark, sauce, and topping:
- Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
- Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
- Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.
PUMPKIN TOFFEE CREAM PIE
This no-bake pie is rich, creamy, and sets up in about 1 hour. This makes quite a bit of filling, so you can make it in a 10-inch pie crust, or spoon the leftover in individual serving cups.
Provided by C.Tallent
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. Blend in 1/4 cup whipped topping and pumpkin pie spice.
- Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 34.6 g, Cholesterol 4.9 mg, Fat 11.6 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 3.9 g, Sodium 391.2 mg, Sugar 18.3 g
Tips:
- For the perfect pie crust, make sure to use a combination of butter and shortening. Butter will add flavor, while shortening will help to keep the crust flaky.
- When measuring your flour, be sure to spoon it into the measuring cup and level it off with a knife. Scooping the flour can result in too much flour being used, which can make the crust tough.
- If you don't have a pie plate, you can use a 9-inch springform pan. Just be sure to line the bottom of the pan with parchment paper so that the pie doesn't stick.
- To prevent the pie filling from curdling, make sure to temper the eggs. This means slowly whisking the hot pumpkin mixture into the eggs, a little bit at a time.
- When baking the pie, be sure to place it on a baking sheet to catch any drips. This will help to keep your oven clean.
- Let the pie cool completely before serving. This will allow the filling to set and the flavors to develop.
Conclusion:
The pumpkin toffee cream pie is a delicious and decadent dessert that is perfect for any occasion. With its creamy pumpkin filling, crunchy toffee topping, and flaky pie crust, this pie is sure to be a hit. So next time you're looking for a special dessert, give this recipe a try!
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