Sticky Toffee Pecan Pumpkin Pie

Prep 30 mins   Bake 1 hour   Cool 1 hour   Eat 2:30

This Sticky Toffee Pecan Pumpkin Pie had me at the words. Sticky Toffee. Pecan. Pumpkin Pie. Take a pick. I’m sure you feel the same way. No matter what kind of pie you love for the Thanksgiving season, this pie will grab your senses. Make you feel like autumn has arrived. Like an elegant splurge is headed your way.

A great twist for the holidays. This pie combines the sweetness of a pecan pie with the autumn flavors of a savory creamy pumpkin pie. The sticky toffee topping adds an elegant finish with a glimmery shine and extra flavor to make this a showstopper pie to serve guests.

Assemble the filling ingredients.

The filling for the Sticky Toffee Pecan Pumpkin Pie is a cinch to make in the food processor. Have the filling ingredients ready and soak the dates in advance.  Mixing them together in the food processor will take only a few minutes.  Making the flaky pie crust should be done an hour or more in advance and chilled.  If you have a pie crust ready to go, it’s just a matter of rolling out the dough.

Soak the pitted dates to rehydrate them with 1/2 cup boiling water for 5 minutes or more.  Set them aside.

Start with an amazing flaky pie dough.

Take a look at my Easy 15 Minute Pie Cust recipe here. I recommend chilling the pie crust an hour or more for best results. The Foolproof Pie Crust recipe makes 4 crusts, so I keep extras in the freezer and move one to the refrigerator or the counter to thaw before making a pie.

I taught many pie classes. Follow these helpful hints.

1. Make the Pie Dough in advance, so it can chill at least one hour or overnight.
2. The fat in the pie dough warms up quickly, so keep it refrigerated until you are ready to use it. Roll pie dough out quickly and refrigerate again before putting in the pie tin and after for easier handling. This is especially important in warm weather.
3. You will notice the flecks of fat in the pie crust above. These flecks of fat are what make the pie crust flaky, so be careful not to mix them too much into the dough, as I explain in my 15-minute Pie Crust recipe.   I use a combination of butter and shortening.  Recently cooks are substituting the shortening for lard, also called manteca in Spanish, thought to be healthier than shortening.
4. I now roll out the dough onto plastic wrap, so I can move it around easily.

Now that your pie crust is on the plastic wrap, you place an inverted pie tin on top of it and you are able to flip it over into place.  You can stretch it into place, up the sides and on the edge.  You can also patch spots by moving the dough around.

This pie is ready to be refrigerated while you make your filling. You will notice that I have patched some spots by using scraps of dough.  Try to make your patches seamless, so they don’t break after baking.

Mix the pie filling in a food processor in a few minutes.

Transfer dates and their soaking liquid to a food processor. Add 4 Tablespoons butter and pulse until smooth. Add the pumpkin puree, corn syrup, brown sugar, vanilla, flour, cinnamon, ginger and cloves. Pulse until smooth. Add heavy cream and eggs; pulse until combined.

Sort through pecans and save whole pieces for the topping. Sprinkle remaining 3/4 cup of pecan pieces in the chilled pie crust.

Place the pie tin on a baking sheet and pour the filling over the pecans. Bake in 350° oven until filling is set around the edges, but the center still jiggles slightly, about one hour.

After the pie is baked, transfer to a rack and let cool.  You can now see the flaky pie crust.  It’s imperfect edges are fragile and will melt in your mouth like a delicious french pastry.

When pie is cool, make the toffee sauce. Combine butter, brown sugar, corn syrup, heavy cream and salt in a small saucepan. Heat on high until boiling, Reduce heat to medium low and let simmer until dark and thick, about 8 minutes. Remove from heat and let cool 3 minutes.

Assemble Sticky Toffee Pecan Pumpkin Pie

Pour warm toffee sauce over the pie and smooth to the edges.

Place the remaining whole pecans around the top in a design. Set aside until toffee sets at least one hour.  Serve pie or refrigerate overnight.

Try these other fantastic pie recipes.

Sweet Potato Pie

Libby’s Pumpkin Pie

Grasshopper Pie

Chocolate Coconut Pecan Pie

Chocolate Peanut Butter Mousse Pie

Chocolate Caramel Hazelnut Pie

Pumpkin Brownie Swirl Pie

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5 from 1 vote

Sticky Toffee Pecan Pumpkin Pie

A great twist for the holidays. This pie combines the sweetness of a pecan pie with the autumn flavors of a savory creamy pumpkin pie. The sticky toffee topping adds an elegant finish with a glimmery shine and extra flavor to make this a showstopper pie to serve guests.  Refrigerating in advance makes it easier to cut the slices cleanly.

Prep Time30 minutes mins

Cook Time1 hour hr

Cool1 hour hr

Total Time2 hours hrs 30 minutes mins

Course: Dessert, Pie

Cuisine: American

Servings: 12

Calories: 351kcal

Ingredients

Pie crust dough

Filling

• 1/2 cup pitted dates
• 1 1/4 cup pecans
• 4 Tablespoons butter
• 1 15- ounce can pumpkin puree
• 3/4 cup dark corn syrup
• 1/2 cup packed brown sugar
• 1/2 teaspoon vanilla
• 1 Tablespoon flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/3 cup heavy cream
• 2 large eggs

Toffee Sauce

• 4 Tablespoons butter
• 1/4 cup packed brown sugar
• 2 Tablespoons dark corn syrup
• 2 Tablespoons heavy cream

Instructions

• Preheat oven to 350°. Put the dates in a small bowl and cover with 1/2 cup boiling water. Set aside for 5 minutes.
• Roll out dough and place in 9" pie pan. Refrigerate until filling is prepared.
• Spread pecans on a baking sheet and bake until lightly toasted, about 5 minutes. Set aside.
• Transfer dates and their soaking liquid to a food processor. Add 4 Tablespoons butter and pulse until smooth. Add the pumpkin puree, corn syrup, brown sugar, vanilla, flour, cinnamon, ginger and cloves. Pulse until smooth. Add heavy cream and eggs; pulse until combined.
• Place pie pan on a baking sheet. Sort through pecans and save whole pieces for the topping. Sprinkle remaining 3/4 cup of pecan pieces in the prepared crust and add the filling. Bake in 350° oven until filling is set around the edges, but the center still jiggles slightly, about one hour. Transfer to a rack and let cool
• When pie is cool, make the toffee sauce. Combine butter, brown sugar, corn syrup, heavy cream and salt in a small saucepan. Heat on high until boiling, Reduce heat to medium low and let simmer until dark and thick, about 8 minutes. Remove from heat and let cool 3 minutes. Pour warm toffee sauce over the pie and place the remaining pecans around the top in a design. Set aside until toffee sets at least one hour.  Serve pie or refrigerate overnight.
• Oven Temperature: 350°F

Nutrition

Calories: 351kcal

Sticky Toffee Pecan Pumpkin Pie

A great twist for the holidays. This pie combines the sweetness of a pecan pie with the autumn flavors of a savory creamy pumpkin pie. The sticky toffee topping adds an elegant finish with a glimmery shine and extra flavor to make this a showstopper pie to serve guests.  Refrigerating in advance makes it easier to cut the slices cleanly.

Pie crust dough

Filling

• 1/2 cup pitted dates
• 1 1/4  cup pecans
• 4 Tablespoons butter
• 1 15-ounce can pumpkin puree
• 3/4 cup dark corn syrup
• 1/2 cup packed brown sugar
• 1/2 teaspoon vanilla
• 1 Tablespoon  flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4  teaspoon ground cloves
• 1/3 cup heavy cream
• 2 large  eggs

Toffee Sauce

• 4 Tablespoons butter
• 1/4 cup packed brown sugar
• 2 Tablespoons dark corn syrup
• 2 Tablespoons heavy cream

1. Preheat oven to 350°. Put the dates in a small bowl and cover with 1/2 cup boiling water. Set aside for 5 minutes.
2. Roll out dough and place in 9″ pie pan. Refrigerate until filling is prepared.
3. Spread pecans on a baking sheet and bake until lightly toasted, about 5 minutes. Set aside.
4. Transfer dates and their soaking liquid to a food processor. Add 4 Tablespoons butter and pulse until smooth. Add the pumpkin puree, corn syrup, brown sugar, vanilla, flour, cinnamon, ginger and cloves. Pulse until smooth. Add heavy cream and eggs; pulse until combined.
5. Place pie pan on a baking sheet. Sort through pecans and save whole pieces for the topping. Sprinkle remaining 3/4 cup of pecan pieces in the prepared crust and add the filling. Bake in 350° oven until filling is set around the edges, but the center still jiggles slightly, about one hour. Transfer to a rack and let cool
6. When pie is cool, make the toffee sauce. Combine butter, brown sugar, corn syrup, heavy cream and salt in a small saucepan. Heat on high until boiling, Reduce heat to medium low and let simmer until dark and thick, about 8 minutes. Remove from heat and let cool 3 minutes. Pour warm toffee sauce over the pie and place the remaining pecans around the top in a design. Set aside until toffee sets at least one hour.  Serve pie or refrigerate overnight.

Servings: 12 –  351 calories per serving

Oven Temperature: 350°F