Salted Sticky Toffee Pumpkin Pie Recipe
Introduction
Salted Sticky Toffee Pumpkin Pie is a delightful twist on a classic dessert, combining the rich flavors of pumpkin and sticky toffee with a hint of salt. It’s a perfect treat for fall gatherings or holiday celebrations.
Ingredients
- 1 cup pumpkin puree
- 1 cup dates, pitted and chopped
- 1/2 cup heavy cream
- 1 prepared pie crust
- 1/2 teaspoon sea salt
- Optional: 1/2 teaspoon cinnamon or pumpkin spice
Instructions
- Step 1: Preheat the oven to 350°F (175°C). In a saucepan, combine the chopped dates and cream. Cook over medium heat, stirring frequently until the dates break down and the mixture thickens into a sticky toffee sauce. Remove from heat and stir in sea salt.
- Step 2: In a mixing bowl, combine the pumpkin puree with the sticky toffee sauce, mixing until fully incorporated. Add cinnamon or pumpkin spice if using.
- Step 3: Pour the pumpkin and toffee filling into the prepared pie crust, spreading it evenly.
- Step 4: Bake for 45 to 50 minutes, or until the filling is set and the crust is golden. Allow to cool before serving.
Tips & Variations
- Use fresh or canned pumpkin puree depending on availability for convenience.
- For extra texture, fold chopped nuts into the filling before baking.
- Serve with whipped cream or vanilla ice cream for added richness.
Storage
Store any leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or serve chilled, depending on your preference.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pie crust from scratch?
Yes, making a homemade pie crust adds a personal touch, but store-bought crust works well for convenience and saves time.
Is there a substitute for dates in the toffee sauce?
Medjool dates are best for their natural sweetness and texture, but you can substitute with dried figs or raisins if needed, adjusting cooking time as necessary.
PrintSalted Sticky Toffee Pumpkin Pie Recipe
A luscious Salted Sticky Toffee Pumpkin Pie combines the rich, creamy texture of pumpkin puree with the caramel sweetness of sticky toffee made from dates and cream. Encased in a buttery pie crust, this dessert offers a perfect balance of sweet and salty flavors, ideal for fall gatherings and holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 1/2 cups pumpkin puree
- 1 cup dates, pitted and chopped
- 3/4 cup heavy cream
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
Instructions
- Prepare the Toffee Date Sauce: In a small saucepan, combine the chopped dates and heavy cream. Cook over medium heat, stirring frequently until the dates soften and the mixture becomes thick and sticky, about 8-10 minutes. Remove from heat and stir in sea salt and vanilla extract to enhance the toffee flavor.
- Make the Pumpkin Filling: In a medium bowl, mix the pumpkin puree with granulated sugar, ground cinnamon, nutmeg, and ginger until smooth and well combined. Fold in the homemade date toffee sauce carefully to create a sticky, flavorful filling.
- Assemble the Pie: Preheat the oven to 350°F (175°C). Pour the pumpkin and toffee mixture into the unbaked pie crust, spreading evenly.
- Bake the Pie: Place the pie on the center rack of the oven and bake for 45-50 minutes, or until the filling is set but still slightly jiggly in the center and the crust is golden brown. If the crust edges brown too quickly, cover them with foil.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 hours to set the filling. Serve at room temperature or chilled, optionally topped with whipped cream for extra richness.
Notes
- Using soft, Medjool dates yields the best sticky toffee consistency.
- For a crisper crust, blind bake the pie crust for 10 minutes before adding the filling.
- Refrigerate leftover pie covered for up to 3 days to preserve freshness.
- Adjust the salt level to balance the sweetness if desired.
- Can be made dairy-free by substituting cream with full-fat coconut milk.
Keywords: pumpkin pie, sticky toffee, salted toffee, fall dessert, holiday pie, pumpkin puree dessert, date toffee sauce
