Sticky Toffee Pudding Pumpkin Pie

The Sticky Toffee Pudding Pumpkin Pie recipe from Justine Snacks combines a rich sticky toffee pudding base with a sweet pumpkin pie layer, topped with a luscious toffee sauce and pecans. This dessert is ideal for Thanksgiving or special occasions, offering a twist on classic holiday flavors.

Highlights:

1. Crust: Made from scratch with butter and flour, prebaked for stability.
2. Sticky Toffee Pudding Layer: Features medjool dates for a moist, flavorful base.
3. Pumpkin Filling: Sweetened with condensed milk and spiced with pumpkin pie spices.
4. Toffee Sauce: A rich topping made with condensed milk and butter, drizzled over the pie and garnished with pecans.

Fall is the season for cozy, comforting desserts, and if you’re looking for a treat that combines the best of both worlds, the Sticky Toffee Pudding Pumpkin Pie is a must-try! This incredible dessert is a fusion of two classic favorites: the rich, moist, caramel-flavored sticky toffee pudding and the spiced, creamy goodness of pumpkin pie. Together, they create a mouthwatering masterpiece that’s perfect for autumn gatherings or Thanksgiving dinner.

For the Pie Crust:

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, cold and cut into cubes

 • 2-3 tablespoons cold water

For the Sticky Toffee Pudding Layer:

• 1 cup medjool dates, pitted

• 1/2 cup hot water

• 1/2 teaspoon baking soda

• 1/4 cup unsalted butter, softened

• 1/4 cup brown sugar, packed

• 1 large egg

 • 1 teaspoon vanilla extract

For the Pumpkin Filling:

• 1 15-ounce can pumpkin puree

• 1/2 cup sweetened condensed milk

• 2 large eggs

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

 • 1/4 teaspoon salt

For the Toffee Sauce:

• 1/4 cup unsalted butter

• 1/2 cup sweetened condensed milk

• 1/4 cup brown sugar, packed

• 1 teaspoon vanilla extract

For Garnishing:

 • 1/4 cup toasted pecans (optional)

Instructions :

1. Make the Pie Crust: Combine flour and salt in a bowl. Cut in the cold butter until crumbly, then add cold water to form a dough. Chill, roll out, and prebake.

2. Prepare the Toffee Layer: Blend dates with hot water and baking soda. Beat softened butter and brown sugar, then add the date mixture, egg, and vanilla. Pour this over the crust.

3. Make the Pumpkin Filling: Whisk together pumpkin puree, condensed milk, eggs, spices, and salt. Pour over the sticky toffee layer.

4. Bake and Add Toffee Sauce: Bake the pie until set, then drizzle with homemade toffee sauce made from butter, condensed milk, and brown sugar. Garnish with toasted pecans.

With these ingredients, you’ll create a deliciously unique pie that blends the flavors of sticky toffee pudding and pumpkin pie.

Enjoy!

Recipe - Justine Doiron at JustineSnacks.com