Pumpkin Pie with Toffee Walnut Topping is the most perfect pie to serve at Thanksgiving.
This is definitely a bit of a non-traditional pumpkin pie recipe. It’s baked as a traditional pumpkin pie, and as it comes out of the oven it is topped with toasted walnuts and toffee bits. Those extra touches give this pie its unique combination of flavors. It’s a popular pumpkin pie recipe!
The Best Pumpkin Pie Recipe:
If you’re looking for just a really great pumpkin pie recipe without any of the fancy additions, you can make the base of this pumpkin pie and call it a day. It’s a really good pumpkin pie. We have Bon Appetit to thank for this recipe. I made this pie eleven years ago, and it’s still one of my favorites. I prefer to add the walnut and toffee because I love the added crunch.
If you want to bake the pumpkin pie and offer the toppings on the side, that’s an option too!
Pumpkin Pie with Toffee Walnut Topping:
Here are a few notes about the toppings. The walnuts need to be toasted. Toasting walnuts brings out a delicious smoky flavor. Don’t skip toasting them. It’s easy– just put them in a nonstick pan over medium heat and move them around until they are fragrant.
As far as the toffee bits go, you won’t want to skip those either. Adding a toffee element to the pumpkin filling is brilliant. You should be able to find a bag of toffee bits in your grocery store. They’re sold alongside the chocolate chips in the baking aisle.
Although the photo above shows the Pumpkin Pie with Toffee Walnut Topping served with whipped cream, I prefer to serve it without. There is so much going on with the other toppings that it simply doesn’t need whipped cream. There will probably be someone in your group of guests who will ask for whipped cream though, so go ahead and make a little bit and offer it when serving.
Happy Thanksgiving– enjoy!
Here are a few more Thanksgiving pie recipes you might like to try:
- No Bake Double Layer Pumpkin Pie
- Classic Pumpkin Pie
- Dulce de Leche Pumpkin Toffee Pie
- Caramel Apple Pecan Streusel Pie
- Sweet Potato Pie
- Pecan Pie
- Classic Double Crust Apple Pie
Pumpkin Pie with Toffee Walnut Topping
- 1 1/2 cups all purpose flour
- 1 tablespoon granulated white sugar
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 3 tablespoons chilled shortening, cut into 1/2-inch pieces
- 3 tablespoons (about) ice water
- 1 large egg yolk, beaten
- One 15-ounce can unsweetened pumpkin puree
- 2/3 cup packed light brown sugar
- 1 cup half and half cream
- 2 large eggs
- 1/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/3 cup walnuts, toasted and chopped
- 1/2 cup English Toffee bits (or chopped Skor or Heath Bar)
PREPARE THE CRUST:
- Blend flour, sugar and salt in a food processor. Add the butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes. (If you do not have a processor, you can do this in a bowl. Whisk the dry ingredients together, and then cut in the butter until it the flour mixture consists of pea-like crumbs. Stir in 2 tablespoons water with a fork. Add another tablespoon, as needed. Gather the dough into a ball, flatten, wrap in plastic and chill.)
- Position the rack in the bottom third of your oven and preheat to 375°F. Roll out the dough on a floured surface to a 12-inch round. Transfer the dough to a 9-inch diameter pie dish. Fold the overhang under, forming a high-standing rim. Crimp the edges decoratively. Freeze the pie crust for 15 minutes. Brush the crust all over with the beaten egg yolk. Bake until the crust is set but still pale, about 15 minutes. Cool slightly.
PREPARE THE FILLING:
- Whisk the filling ingredients in a large bowl. Pour into the partially baked crust. Bake until the filling is set, about 55 minutes.
- Transfer the pie to a cooling rack. Sprinkle nuts and toffee around the edge of the hot pie, forming a border. Cool the pie completely.
- *Bags of toffee bits are sometimes sold in the baking aisle near the chocolate chips (these are the preferred choice over the choc. toffee candy bars.)
- *This pie may be made 6 hours ahead. You can probably make it the night before without problem. Let stand at room temperature.