Best 2 Pumpkin Toffee Cream Pie Recipes

Thanksgiving is a time for family and friends to gather together and share a meal. It is also a time to enjoy old favorites and try new dishes. The pumpkin toffee cream pie is a classic dessert that is sure to please everyone at your Thanksgiving table. It is made with a flaky pie crust, a creamy pumpkin filling, and a decadent toffee topping. If you are looking for a dessert to make this Thanksgiving, be sure to try the pumpkin toffee cream pie.

Let's cook with our recipes!

PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE

Pumpkin Ice Cream Pie with Chocolate-Almond Bark and Toffee Sauce image

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

Ingredients

Crust:
12 whole graham crackers (about 7 ounces)
1/4 cup sugar
7 tablespoons unsalted butter, melted
Filling:
1 cup canned pure pumpkin
3/4 cup (packed) golden brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 quarts premium vanilla ice cream
Bark, sauce, and topping:
Nonstick vegetable oil spray
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup slivered almonds, toasted, coarsely chopped
1 cup (packed) golden brown sugar
1/4 cup dark corn syrup
3 tablespoons water
3 tablespoons unsalted butter
2 cups chilled heavy whipping cream, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons sugar

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

Pumpkin Toffee Cream Pie image

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

Ingredients

2 cups pumpkin puree
1 (1 ounce) package instant sugar-free butterscotch pudding mix
⅔ cup nonfat dry milk powder
⅓ cup water
1 cup frozen whipped topping, thawed
1 teaspoon pumpkin pie spice
2 tablespoons chopped pecans
2 tablespoons toffee baking bits
1 (9 inch) graham cracker crust

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:

Make sure the cream cheese and whipping cream are cold before you begin. This will help the pie set properly.
If you don't have a kitchen torch, you can use a regular kitchen lighter to caramelize the sugar on top of the pie.
The pie can be made up to 2 days in advance. Store it in the refrigerator until you're ready to serve.
Serve the pie with whipped cream or ice cream for a delicious dessert.

Conclusion:

This pumpkin toffee cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy pumpkin filling, crunchy toffee topping, and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this pumpkin toffee cream pie a try. You won't be disappointed!