I developed this recipe to appease SPH's request for "something a little different" this past Thanksgiving. Having volunteered to bring a pumpkin pie, and knowing that if I veered too far from the traditional we might have a mutiny on our hands, I came up with this version. Basically a pumpkin pie with a ginger snap crust and whole lot of good stuff on top.
It is really darn tasty, I hope you enjoy!
Toffee and Almond Topped Pumpkin Pie
Ingredients
- 8oz ginger snaps, crushed
- 4 tablespoons butter, melted
- 1 - 12 oz can evaporated milk
- 1 - 15 oz can pumpkin puree
- 2 eggs
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup sliced almonds
- 2 oz toffee/skor bar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Directions
- Preheat oven to 350 degrees. In a 10" pie pan, combine the ginger snaps and butter. Press them into the pan, making sure there is fairly even coverage.
- Bake crust for 10 minutes. Remove crust from oven and increase oven temperature to 425 degrees.
- Meanwhile, combine evaporated milk, pumpkin puree, eggs, ginger, nutmeg, cinnamon, cloves and salt in a bowl. Stir very well to make sure all the ingredients, but especially the egg, are fully incorporated.
- Pour pumpkin mixture into crust and bake at 425 for 15 minutes and then reduce the oven temperature to 350 degrees and bake another 50-60 minutes. (If the crust is browned and you don't want it to cook further, cover the crust part of the pie with foil.)
- Mix the almonds, toffee, brown sugar and cinnamon. When the pie is done cooking, cover the pie with the almond mixture and return to the oven for 5 minutes.
- Cool. Make be refrigerated before serving.
Makes 12 slices.