PUMPKIN-CARAMEL-TOFFEE PIE

1 9-inch deep dish unbaked pie shell
3/4 cup canned dulce de leche
2 eggs
1 can (15-oz) pumpkin
1 cup firmly packed brown sugar
2 tbsp all-purpose flour
1 tbsp vanilla
1/2 tsp salt
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1 can (12-oz) evaporated milk (not sweetened condensed milk!)
Whipped cream for garnish
Toffee bits for garnish

Place pastry in the pie plate, trim, fold edges under and crimp as desired.  Spoon dollops of the dulce de leche into the pie shell and spread to the edges.  Place the crust in the refrigerator.

Wisk the eggs in a medium mixing bowl.  Whisk in the pumpkin, brown sugar, flour, vanilla, salt, cinnamon, ginger, and nutmeg until smooth.  Whisk in the evaporated milk.  Pour filling into the prepared and chilled pie shell.  Bake at 375 degrees on the lowest oven rack for 45 to 50 minutes or until the pie is set (center will jiggle very slightly!!).  Cool completely on a wire rack.

To serve, garnish with whipped cream topped by sprinkled toffee bits.

 

This is a file photo.