TOFFEE- TOPPED PUMPKIN PIE
Refrigerated pie crust, or your own favorite recipe
1 large egg yolk whisked w/ 1 Tbsp. water
1 (15 ounce) can unsweetened pure pumpkin puree
2/3 cup light brown sugar, packed
1 cup half & half cream
2 large eggs
¼ cup granulated sugar
1 tsp vanilla extract
2 tsp. pumpkin pie spice
¼ tsp salt
1/8 tsp ground allspice
1/2 cup toffee bits (sold in baking aisle)
1. Preheat to 375°F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch diameter pie dish. Fold overhang under, forming a rim around the edge of the pie. Crimp edges decoratively. Brush crust all over with egg wash. Bake until crust is set and lightly golden, about 8 minutes. Cool slightly.
3. Prepare filling: In a large bowl, whisk filling ingredients together. Pour into crust. Bake until filling is set, about 55 minutes. Check on pie mid-way through baking to make sure crust is not baking too quickly. Cover edges of pie crust with foil for the remainder of baking if you feel it looks too dark.
4. Transfer to rack. Sprinkle toffee around edge of hot pie, forming border. Cool pie completely.
Serves: 8 – 10
*This pie may be made 6 hours ahead. You can make it the night before, but no longer than that. Let stand at room temperature.