Dulce de Leche Pumpkin Toffee Pie

Name: Dulce de Leche Pumpkin Toffee Pie
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1 deep dish pie crust ((frozen or make your own)); ¾ cup canned dulce de leche ((about, maybe a little less)); 2 large eggs; One 15-ounce can unsweetened pumpkin puree ((not pumpkin pie filling)); 1 cup firmly packed brown sugar; 2 tablespoons all purpose flour; 1 tablespoon pure vanilla extract; ½ teaspoon salt; 1 teaspoon ground cinnamon; ¾ teaspoon ground ginger; ¼ teaspoon ground nutmeg; One 12-ounce can evaporated milk; whipped cream and toffee bits, (for garnish (if desired))

This is a really good and RICH pie!

⏱ 75 menit 🔨 Persiapan 25mnt 🔥 Masak 50mnt 📊 Sedang 🍽 8 porsi 👁 35

Langkah-langkah

Preheat the oven to 375°F. Place the oven rack on the bottom.
Press the pie crust into a deep-dish pie pan (or remove the frozen pie crust from the freezer).
Scoop dulce de leche into a glass bowl and microwave about 20 seconds to soften it up a bit. Spoon dollops of dulce de leche into the pie crust. Evenly spread the caramel all the way to the edges.
Whisk the eggs in a medium bowl. Whisk in the pumpkin and the next 7 ingredients (through spices) until smooth, then whisk in the milk. Pour the filling on top of the dulce de leche and place the pan on a baking sheet to catch any dulce de leche that may bubble out.
Bake on the bottom oven rack for about 50 minutes (the center of the pie should jiggle just slightly). Cool completely. Garnish with whipped cream and toffee bits, if desired.

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