Salted 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
Scale
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
Find it online: https://famdishes.com/salted-sticky-toffee-pumpkin-pie-recipe/
