Butter Pecan Toffee Pumpkin PieScott Peterson
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
1 tablespoon unsalted butter
1 cup pecan halves
2 tablespoons brown sugar
2 teaspoons water
1/4 cup toffee bits or chopped toffee bars (such as Skor or Heath)
Preparation
Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars. Sprinkle over baked crust. Pour in Perfect Pumpkin Pie filling. Bake and cool as directed.
Do ahead: Can be made 1 day ahead. Cover; chill. Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.
Recipe notes
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