This updated recipe is a simpler and fresher take on the one I shared last year—you can still check that version out here if you like. This new rendition cuts out some fuss but keeps all the magic that blends pumpkin pie and pecan pie flavors with a buttery drizzle of butterscotch. If you’re dreaming of that classic Sticky Toffee Pudding Pumpkin Pie taste, you’re in the right spot! I’ve been fine-tuning this for months, and I’m really proud of how it turned out.

Just a quick heads up: this pie is a special treat for holidays or cozy gatherings, built with love and a little bit of effort. You’ll only need some basic tools, and no stress — grab a store-bought crust or prep the sticky toffee and pumpkin fillings a day or two ahead to save time. Both parts keep beautifully in the fridge.

Feeling ready? Let’s get started and bake something wonderful!

My favorite tools for this pie

I’m a big fan of this pie pan from Great Jones—it’s solid, well-made, and perfect for this recipe’s needs. Also, having a small butter warmer pot really simplifies melting and handling butter without a mess.

For the cooking steps, I always reach for my trusty stainless-steel skillet. It’s super reliable and makes this whole process smoother without any fuss.

Ingredients you will need for this pumpkin pie recipe

I split the ingredients by each part of the recipe to make shopping and prep a total breeze. I strongly encourage you to use weights where I mention them—it’ll take the guesswork out and improve your results big time.

At first, it looks like a long list, but don’t let that scare you! Most of the measurements come in full cans or sticks so you won’t deal with leftovers or wasted bits. Simple, right?

Here’s everything you’ll need:

To make the pie crust

• 1 2/3 cups all-purpose flour, 225 grams / 8 ounces
• 1 teaspoon Diamond Crystal kosher salt
• 12 tablespoons salted butter, chilled and cubed, 170 grams / 6 ounces
• 5 tablespoons ice water, 70 grams / 2.5 ounces

For the sticky toffee pudding filling

• 1/2 cup medjool dates, pits removed (make sure to pit before weighing), 85 grams / 3 ounces
• 1/2 cup water, 120 grams / 4.25 ounces
• 1/2 teaspoon baking soda
• 2 tablespoons salted butter, softened, 28 grams / 1 ounce
• 6 tablespoons granulated sugar, 75 grams / 2.65 ounces
• 1 large egg
• 1/2 cup all-purpose flour, 75 grams / 2.65 ounces
• 1/2 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 1/4 teaspoon baking powder

To make the pumpkin filling

• 6 tablespoons dark brown sugar, 82 grams / 2.9 ounces
• 1 cup pumpkin purée, 212 grams / 7.5 ounces
• 1/2 cup sweetened condensed milk, 170 grams / 6 ounces
• 1 large egg yolk
• 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, allspice, and clove)
• 1/2 teaspoon Diamond Crystal kosher salt

For the toffee topping

• 1 cup and 1 tablespoon granulated sugar, 225 grams / 8 ounces
• 2 tablespoons water, 30 grams / 1.1 ounces
• 1/2 cup sweetened condensed milk, 170 grams / 6 ounces
• 2 tablespoons salted butter, room temperature, 28 grams / 1 ounce
• 1/2 teaspoon Diamond Crystal kosher salt
• 3/4 cup toasted pecans, chopped, 75 grams / 2.65 ounces
• Flaky salt, optional for topping

What kind of crust can I use for this sticky toffee pudding pumpkin pie?

I gave you the DIY option for the crust, but I totally get that sometimes life gets busy and you just want an easy fix!

This recipe works best in a 9-inch pie pan. I’ve tried graham cracker and cookie crusts without edges, but sadly, they can’t hold up well with all that rich filling. So, I really recommend sticking with a traditional pie crust that has shaped edges.

You can absolutely grab a store-bought crust, too—Pillsbury is always a reliable choice—or you can make your own from scratch. Either way, you’ll get a nice, sturdy base that holds the layers perfectly.

What is the best way to shape my pie crust?

There are lots of ways to dress up pie crust edges, but for this pie, I love two simple looks: the classic pinch or pressing gently with a fork.

Another easy and pretty trick is to snip the edges at an angle with scissors, then fold those cut pieces over the opposite side. It gives your pie a charming, rustic look. Just make sure you leave the edges nice and high—this pie’s filling is on the generous side, so you want the crust to hold it all safely!

What is a par bake?

Par baking means baking your pie crust partway before adding the filling. This step helps your crust start cooking and firm up so it doesn’t end up soggy once the wet filling goes in. It’s a little different from blind baking, where you bake the crust fully empty—usually for pies with no-bake fillings.

For this Sticky Toffee Pudding Pumpkin Pie, par baking is super important — you par bake the crust a bit, then add the fillings and bake everything together to finish.

What is sticky toffee pudding?

Sticky Toffee Pudding is a much-loved English dessert—think of it like a cozy, moist cake packed with dates and warm spices, soaked in a smooth, buttery toffee sauce. Unlike the American pudding you might think of, sticky toffee pudding is actually a dense and rich cake that hits all the comfort-food feels.

One of the best parts about sticky toffee pudding is how the dates keep it tender and full of flavor. I wanted to bring that warm, fudgy vibe straight into the bottom layer of this pie.

When I first made this pie, I totally skipped the dates. But honestly, adding them made a world of difference! So yes, this pie is really a lovely mashup of cake and pie—and honestly, who’s complaining about that?

Are evaporated milk and sweetened condensed milk the same thing?

This is a great question! In this recipe, I use sweetened condensed milk in the pumpkin filling, which is different from evaporated milk, a more common ingredient in pumpkin pies.

Sweetened condensed milk is thicker, creamier, and has sugar added, which helps the pumpkin filling set beautifully over the sticky toffee cake layer. You’ll also need it for that luscious toffee topping.

Make sure you check the labels carefully when you shop—using the right milk makes a big difference in texture and flavor. Plus, it helps avoid ending up with half a can leftover—you know the feeling!

Could I make the pumpkin filling with another squash?

Absolutely! While pumpkin purée is my go-to, you can swap it out with puréed sweet potato, butternut squash, or acorn squash with equally delicious results. Each brings a slightly different but tasty twist to the flavor.

Does my pumpkin filling have to be canned?

Nope! Homemade pumpkin purée works beautifully here. Just remember homemade purée often contains more moisture than canned, so you’ll want to drain extra water off before using. This little step helps your pie filling stay nice and firm, not watery.

My caramel always crystalizes, how can I prevent that with this toffee?

Caramel and toffee can be tricky—trust me, I’ve had many caramel fails with sugar crystals! Here’s what usually saves me and keeps the toffee smooth and glossy:

• Use a whisk instead of a spatula when adding butter and condensed milk. Whisking breaks up clumps and creates a silky texture.
• Make sure your butter and sweetened condensed milk are at room temperature or slightly warmed. Cold ingredients create lumps and crystallization.
• If you see tiny lumps forming, stay calm! Keep whisking and return the pot to low heat; most times, the lumps will melt back into the sauce. Only worry if big, hard crystals form.

Are there nut alternatives for the topping?

I’m a huge fan of pecans here—they totally shout holiday cheer! But if you want something different, feel free to swap in walnuts, almonds, or even hazelnuts instead.

If you’re avoiding nuts altogether, try flax meal as a crunchy topping substitute. The crunch balances the sticky toffee nicely, so don’t be afraid to get creative!

How long does this sticky toffee pudding pumpkin pie keep?

This pie keeps great in the fridge for up to a week. The flavors actually deepen and get even better as they meld together.

Want to save it longer? Pop it in the freezer for up to 4 months. When you’re ready to enjoy, thaw it overnight in the fridge so the texture stays perfect.

What is the best way to store this sticky toffee pudding pie?

The best way to keep your pie fresh is to wrap it tightly in foil while still in your pie dish.

If you need that dish for other cooking, carefully transfer the pie to a round airtight container and then wrap it in foil. This keeps your pie snug and fresh longer.

Storage Tips

After you’ve enjoyed this Sticky Toffee Pudding Pumpkin Pie, wrap any leftovers tightly in foil or plastic wrap and store in the fridge. This will keep the pie fresh for about 5 to 7 days. If you want to freeze it, slice the pie and place the pieces in a freezer-safe container or wrap them individually in plastic wrap and foil. When you’re ready to dig in, thaw slices in the fridge overnight for the best flavor and texture.

Make-Ahead Tips

This pie is a great candidate for make-ahead prep! You can make the sticky toffee pudding layer and the pumpkin filling a day or two ahead and keep them covered in the fridge. The pie crust dough can also be made ahead and chilled. When you’re ready, par bake the crust, layer the fillings, and bake the whole thing together. This way, the day of serving is way less hectic.

Variations

Love to switch things up? Try swapping pecans for walnuts or toasted hazelnuts in the toffee topping for different crunch and flavor. You can also experiment with different types of squash like butternut or acorn in the pumpkin layer for a subtle twist. For a dairy-free version, use coconut oil instead of butter and a coconut-based sweetened condensed milk alternative.

Serving Suggestions

This pie is divine served warm or at room temperature. Try topping each slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream to add a creamy contrast to the rich toffee and pumpkin layers. A sprinkle of flaky sea salt on top also brings out the flavors beautifully. Pair it with a cup of strong coffee or spiced chai for a cozy treat anytime.

Recipe FAQs

Can I use a gluten-free crust? Absolutely! Feel free to use your favorite gluten-free pie crust recipe or store-bought version. Just watch the par baking time, since textures differ a bit.

Can I make this pie vegan? You can make some swaps like coconut oil for butter, a flax egg instead of an egg, and a dairy-free condensed milk alternative. The texture and flavor will change but it will still be delicious.

Why does the date layer use baking soda? Baking soda reacts with the acidity from the dates, helping the sticky toffee layer stay tender and light.

My pie crust edges shrink when I bake — how can I stop that? Chill your crust well in the fridge before baking, and avoid stretching the dough when fitting it into the pan. You can also try using pie weights during par baking to hold the crust in place.

Can I make this pie smaller or bigger than 9 inches? You can adjust the size but cooking times will vary. A 9-inch pie pan works perfectly for this recipe.