Pumpkin Toffee Pie2014-11-20
- Yield : 1 10" deep dish pie or 2 9" single crust pies
- Servings : 10-12
- Prep Time : 15m
- Cook Time : 0m
- Ready In : 24:0 h
A no bake pumpkin pie that is creamy, rich, and full of traditional flavor. The cooked filling is simply poured into your favorite prepared pie crust then chilled.
- 1 pre baked 10" deep dish pie crust
- 2 sticks unsalted butter
- 3/4 cup light brown sugar, packed
- 2 14 oz cans sweetened condensed milk
- 2 cups pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 pkts unflavored gelatin
- 1/4 cup water
- Whipped cream, garnish
Prepare filling by placing butter and brown sugar in a medium saucepan set over medium high heat.
Stir butter and sugar together (butter will not fully incorporate).
Add sweetened condensed milk and stir together. At this point, the mixture will smooth out.
Stir in pumpkin puree, cinnamon, ginger, nutmeg, and cloves. Once smooth, remove from heat.
Bloom gelatin by pouring water into a small saucepan. Evenly sprinkle gelatin over top. Wait 5 minutes so gelatin granules can absorb water (blooming). Place over low heat. Stir constantly until gelatin melts, 30 seconds to 1 minute.
Whisk melted gelatin into warm pumpkin toffee filling. Immediately pour into prepared pie crust. Smooth top if necessary.
If making the deep dish version, refrigerate 24 hours to fully set the pie. If making 2 single crust pies, refrigerate 6 hours before serving.
The pie is rich so cut small servings. Top with whipped cream.