Butter Pecan Toffee Pumpkin Pie
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
52
Spice
58
Sweetness
51
Sourness
40
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
Directions:
1
Melt butter in large nonstick skillet over medium-high heat
2
Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes
3
Transfer to sheet of foil; cool
4
Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars
5
Sprinkle over baked crust
6
Pour in Perfect Pumpkin Pie epi:recipelinkfilling; bake and cool as directed
7
DO AHEAD Can be made 1 day ahead
8
Cover; chill
9
Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie
10
Garnish with remaining pecans
11
</epi:recipelink> Melt butter in large nonstick skillet over medium-high heat
12
Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes
13
Transfer to sheet of foil; cool
14
Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars
15
Sprinkle over baked crust
16
Pour in Perfect Pumpkin Pie epi:recipelinkfilling; bake and cool as directed
17
DO AHEAD Can be made 1 day ahead
18
Cover; chill
19
Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie
20
Garnish with remaining pecans
21
</epi:recipelink>