Crust...Pulse flour, sugar and salt. add
butter and pulse till crumbly.Add 1/4 C ice
water, pulse a few more times until dough holds
together when pinched. Turn the dough out onto
plastic wrap..press into a disk and
wrap...refrigerate until firm at east 1 hour or
overnight
Meanwhile...make the filling...Heat oven to
350...spread pecans on baking sheet and bake
until lightly toasted about 8 minutes. let cool
completely, set aside. set another baking shee
on the middle oven rack.
Put the dates in a small bowl and cover
with 1/2 C boiling water set aside 5
minutes..transfer the dates with their soaking
liquid to a food processor. add the butter and
pulse until smooth. add the pumpkin,corn
syrup,brown sugar,vanilla,flour and cinnamon,
pulse until smooth. add the heavy cream, eggs
nd 1/2tsp salt, pulse until just combined.
Roll out the dough into a 12 inch round on
a lightly floured surface. Ease into a 9 inch
pie plate, pressing the dough into the bottom
and up the side. fold the overhanging dough
under itself and crimp with your fingers or a
fork. refrigerate 15 minutes...
Sprinkle 3/4 C of the toasted pecans in the
prepared crust and add the filling. Transfer to
the hot baking sheet in the oven and bake until
the filling is set around the edge but the
center still jiggles about 1 hour. transfer
to a rack and let cool...
Make toffee sauce...Bring 4 tbl unsalted
butter, 1/4 C packed light brown sugar, 2 tbl
dark corn syrup and 1/4 tsp salt to a boil,
reduce heat and add 2 tbl heavy cream and
simmer until dark and thick about 8 to 12
minutes, Remove from the heat and let cool 5
minutes...Pour warm toffee sauce over the pie
and sprinkle with the remaining 1/2 C toasted
pecans...Let sit until toffee sets at least 1
hour
Originally Submitted
11/29/2014
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