Easy Baking – Sticky – Toffee Pecan Pumpkin Pie

Woah, did you read the title of this blog post?! Now THAT is a mouth full to say. Once again today’s blog post is brought to you by Food Network’s Easy Baking magazine. I hope you read the recipe below and try it out yourself.

For the crust:

  • 1 ½ cups of all-purpose flour, plus more for dusting
  • 2 tablespoons packed light brown sugar
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces

For the filling:

  • 1 ¼ cups pecan pieces
  • ½ cup pitted dates
  • 4 tablespoons unsalted butter, cut into small pieces
  • 1 15 ounce can pure pumpkin puree
  • ¾ cup of dark corn syrup
  • ½ cup packed light brown sugar
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon all-purpose flour
  • ½ teaspoon ground cinnamon
  • 1/3 cup heavy cream
  • 2 large eggs

For the toffee sauce:

  • 4 tablespoons unsalted butter
  • ¼ cup packed light brown sugar
  • 2 tablespoons dark corn syrup
  • 2 tablespoons heavy cream
  • Pinch of salt

Instructions for the crust:

  1. Pulse the flour, brown sugar and salt in food processor to combine
  2. Add half of the butter and pulse to combine
  3. Add the remaining butter and pulse until the mixture looks like a coarse meal
  4. Add ¼ cup of ice water; pulse a few more times until the dough just holds together when pinched (add up to 1 more tablespoon of ice water if needed)
  5. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap
  6. Refrigerate until firm, at least 1 hour or overnight

Instructions for the filling:

  1. Preheat the oven to 350 degrees
  2. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes. Set aside and cool completely
  3. Set another baking sheet on the middle oven rack
  4. In a small bowl, place the dates and cover with ½ cup of boiling water; set aside 5 minutes
  5. Transfer the dates with their soaking liquid to a food processor
  6. Add the butter and pulse until smooth
  7. Add the pumpkin puree, corn syrup, brown sugar, vanilla, flour and cinnamon; pulse until smooth. Add the heavy cream and eggs; pulse until just combined
  8. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch a pie plate, pressing the dough into the bottom and up the sides. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, 15 minutes
  9. Sprinkle ¾ cup of toasted pecans in the prepared crust and add the filling. Transfer to the hot baking sheet in the oven and bake until the filling is set around the edge but the center still jiggles, about 1 hour. Transfer to a cooling rack and let cool

Instructions for the toffee sauce:

  1. Bring the butter, brown sugar, corn syrup, heavy cream and salt to a boil in a small saucepan.
  2. Reduce the heat to medium low and simmer until dark and thick, 8 – 12 minutes. Let cool for 3 minutes.
  3. Pour the warm toffee sauce over the pie and sprinkle with the remaining ½ cup toasted pecans on top.
  4. Let sit until the toffee sauce sets, at least an hour.


(Disclaimer: I do not own the rights to this recipe or the featured image. The recipe and image come from Food Networks Easy Baking magazine.)


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