Pumpkin Toffee Pie

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

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 1  frozen  9-inch pie shell (or your own homemade)
• 1 (15 ounce) can solid-pack pumpkin
• 1⁄2 cup granulated sugar
• 1 1⁄2 teaspoons ground cinnamon
• 1  teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• 1  teaspoon vanilla extract
• 1  dash salt
• 1⁄2 cup low-fat milk or 1⁄2 cup  whole milk
• 1⁄2 cup half-and-half cream (or whipping cream)
• 3  large eggs
• 4  ounces  english toffee, bits (3/4 cup)
•  whipped cream

Directions

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.