Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

This recipe caught my eye while I was browsing the BUTTERBALL website. Sounds good!!!

Ingredients Nutrition


  1. Heat oven to 375 degrees. Thaw crust for 20 minutes while making filling.
  2. In large bowl, beat together pumpkin, sugars, cinnamon, ginger, nutmeg, vanilla extract and salt.
  3. Beat in the milk, cream and eggs until filling is smooth and creamy.
  4. Sprinkle toffee bits over bottom of pie shell.
  5. Pour in pumpkin filling.
  6. Place pie on baking sheet in middle of oven and bake until filling knife inserted comes out clean, about 1-1/4 hours.
  7. Place on a wire rack and let cool completely.
  8. Serve either at room temperature or chilled with a dollop of whipped cream and additional toffee bits, if desired.

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