Pumpkin-Toffee Cream Pie is pumpkin pie at it’s best with a homemade all-butter pie crust. Along with a pudding that is topped with lightly sweetened whipped cream and a chocolate toffee candy finishes it!
I have not always been a fan of pumpkin anything until the pumpkin spice latte came along 😁 Of course I was hooked after that… now I have quite a few pumpkin recipes that are ly delish!!
All – Butter Pie Crust Tips
- Use cold butter straight from the fridge and cut into small pieces. Or freeze the butter and grate instead of cutting.
- Use flour from the freezer.
- I put ice into a cup of water and measure from that.
- Refrigerate the pie crust dough 15 minutes before rolling out.
Super chilly is the way it should be!
I found the cute acorn pie crust cutters in Williams Sonoma awhile ago. I’m pretty sure that these are no longer available but hopefully, they will come out with an updated version soon!
How To Make Pumpkin-Toffee Cream Pie
This recipe is made in three steps but, it can be partially done the day before. Make the pie crust, roll it into a ball and wrap with plastic wrap. Pop it into the fridge overnight if you need to. Get it out about 20 minutes before you plan to roll it out into a pie crust. Or, roll out the pie crust and bake. Cover and save until needed the next day! Also, the pumpkin cream can be made the day before. After it is done press plastic wrap onto the top of the pudding to prevent a “skin” from forming and allow to cool and then keep in the fridge overnight.
I like the pudding recipe for this pie because I can put everything in the pan and cook until done. Stir in the pumpkin and vanilla at the end and it’s done! It could not be any more simple than that! I also use a modified version of this recipe for plain vanilla or chocolate pudding.
The whipped cream is just heavy cream with a small amount of sugar and vanilla added. Using a standard Kitchen Aid mixer with the whisk attachment it takes about 3-4 minutes!
The chocolate toffee candy that I used for this recipe is so insanely good! Any toffee or chocolate candy can be used I’m sure but this Ghirardelli Intense Dark Toffee Interlude is the best, I promise!! The pumpkin tastes better with a bit of the toffee candy for some reason. Similar to the way some foods taste better with a certain wine.
Enjoy!
Pumpkin-Toffee Cream Pie
Ingredients
- Pumpkin Pudding
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/8 tsp salt
- 3 egg yolks, beaten
- 3 cups milk
- 1 1/2 tbsp butter
- 1 cup pumpkin puree
- 1 tsp vanilla
- 2 tsp ground cinnamon
- 1/2 tsp allspice
- Pie Crust
- 2 cups all-purpose flour, cold
- 1 tsp salt
- 2/3 cup butter, cold or frozen chopped or grated
- 4-5 tbsp ice water
- Whipped Topping
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla
Instructions
- In a heavy-bottomed saucepan add the first 6 ingredients. Cook and stir over low to medium heat for 8-10 or until the pudding thickens and coats the back of a spoon.
- Remove from heat and stir in the pumpkin, butter, and spices. Allow to cool for a few minutes and press plastics wrap onto the top of the pudding to prevent a skin from forming. Cool completely.
- Preheat oven to 350 degrees.While the pudding is cooling add the flour, salt, and butter into a mixer bowl. Add the chopped or grated butter and mix until the butter is in pea-sized pieces.
- Add the water 1 tablespoon at a time until the dough comes together.
- Dust wax or parchment paper with flour and knead dough into a ball. Divide into two parts. Make one ball slightly larger than the other. Or two equal parts and use two standard pie plates. Wrap in plastic and refrigerate for at least 15 minutes.
- Roll the larger ball of dough into a circle until it will fit into a 10-inch deep dish pie plate. Crimp edges or roll out the smaller ball of dough and make acorn cutouts.
- Put parchment paper into the bottom of pie crust and add pie weights or dried beans. Bake for 10 minutes or until the crust is lightly brown.Remove and cool completely. Pour the pumpkin pudding into the pie shell.
- In the bowl of a mixer using the whisk attachment whip the whipping cream, sugar, and vanilla until soft peaks form. Spread over the pie and top with chopped dark chocolate or toffee candy.
If you make my Pumpkin-Toffee Cream Pie recipe please tag me on Instagram or use the #chipsandpepper hashtag!