Directions:
- Preheat oven to 375 degrees F (190 degrees C). Sprinkle toffee bits into pie shell; set aside.
- In a large bowl, combine pumpkin puree, white sugar, brown sugar, cinnamon, ginger, nutmeg, vanilla and salt. Beat in the milk, cream and eggs until filling is smooth and creamy. Pour filling over toffee bits in pie shell. Place on baking sheet in the middle of the oven.
- Bake in the preheated oven for 60 to 90 minutes, or until filling is set and crust is golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5286.68 Kcal (22134 kJ) | ||
| Calories from fat | 2141.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 237.96g | 366% | |
|---|---|---|---|
| Cholesterol | 841.87mg | 281% | |
| Sodium | 2422.37mg | 101% | |
| Potassium | 861.72mg | 18% | |
| Total Carbs | 726.11g | 242% | |
| Sugars | 474.49g | 1898% | |
| Dietary Fiber | 25.9g | 104% | |
| Protein | 69.43g | 139% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 28.8mg | 160% | |
| Calcium | 506.4mg | 51% | |
| Amount Per 100 g | |||
| Calories | 525.65 Kcal (2201 kJ) | ||
| Calories from fat | 212.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.66g | 366% | |
|---|---|---|---|
| Cholesterol | 83.71mg | 281% | |
| Sodium | 240.85mg | 101% | |
| Potassium | 85.68mg | 18% | |
| Total Carbs | 72.2g | 242% | |
| Sugars | 47.18g | 1898% | |
| Dietary Fiber | 2.58g | 104% | |
| Protein | 6.9g | 139% | |
| Vitamin C | 0.1mg | 2% | |
| Iron | 2.9mg | 160% | |
| Calcium | 50.3mg | 51% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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