Directions:
- Heat oven to 375 degrees. Thaw crust for 20 minutes while making filling.
- In large bowl, beat together pumpkin, sugars, cinnamon, ginger, nutmeg, vanilla extract and salt.
- Beat in the milk, cream and eggs until filling is smooth and creamy.
- Sprinkle toffee bits over bottom of pie shell.
- Pour in pumpkin filling.
- Place pie on baking sheet in middle of oven and bake until filling knife inserted comes out clean, about 1-1/4 hours.
- Place on a wire rack and let cool completely.
- Serve either at room temperature or chilled with a dollop of whipped cream and additional toffee bits, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.59 Kcal (806 kJ) | ||
| Calories from fat | 72.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.08g | 12% | |
|---|---|---|---|
| Cholesterol | 83.84mg | 28% | |
| Sodium | 194.26mg | 8% | |
| Potassium | 125.83mg | 3% | |
| Total Carbs | 24.29g | 8% | |
| Sugars | 14.97g | 60% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 5.96g | 12% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 165.85 Kcal (694 kJ) | ||
| Calories from fat | 62.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.96g | 12% | |
|---|---|---|---|
| Cholesterol | 72.2mg | 28% | |
| Sodium | 167.28mg | 8% | |
| Potassium | 108.36mg | 3% | |
| Total Carbs | 20.92g | 8% | |
| Sugars | 12.89g | 60% | |
| Dietary Fiber | 0.56g | 3% | |
| Protein | 5.14g | 12% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 56.5mg | 7% | |
* 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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