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A rich holiday pie that combines the flavors of sticky toffee pudding and pumpkin pie, layered with a date-spiced cake base, a smooth pumpkin filling, and topped with toffee sauce and toasted pecans.

Ingredients

  • 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)
  • Sticky Toffee Pudding Filling: 1/2 cup medjool dates, pits removed (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
  • 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 mix of cinnamon, nutmeg, allspice, clove), 1/2 teaspoon Diamond Crystal kosher salt
  • 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)

Instructions

  1. Pie Crust: In a bowl, whisk 225 grams of all-purpose flour and 1 teaspoon salt. Cut in 170 grams chilled cubed butter until pea-sized lumps form. Press butter into flour to make small discs and bring dough together. Whisk in 4 tablespoons ice water quickly; add last tbsp if too dry. Form dough gently into ball.
  2. Transfer dough to clean tea towel, press and knead into smooth ball. Cover and refrigerate for at least 1 hour or up to 1 day. Dough can also be frozen.
  3. Roll out dough on lightly floured surface into large circle. Seal visible butter bits with flour and press. Fold in half, transfer to 9-inch pie tin. Press to fit, trim edges, and tuck under to form neat rim. Poke bottom with fork. Line crust with parchment paper, fill with pie beans or rice weights. Freeze 20 minutes.
  4. Preheat oven to 375°F convection.
  5. Sticky Toffee Pudding Base: In small pot, combine chopped dates and water. Bring to boil, remove from heat, stir in baking soda, mash dates as it bubbles to form paste. Cool slightly.
  6. Using mixer, beat softened butter, granulated sugar, and egg until light and fluffy. Add flour, salt, cinnamon, vanilla extract, ginger, and baking powder; mix until just combined. Fold in date paste gently. Set batter aside.
  7. Par bake crust with pie weights on baking sheet for 20 minutes or until just golden.
  8. During crust baking, whisk brown sugar, pumpkin purée, sweetened condensed milk, egg yolk, pumpkin pie spice, and salt until smooth.
  9. Pour pumpkin mixture into large sauté pan, warm on lowest heat while whisking constantly to prevent curdling. Remove at 170°F, no bubbling. Set aside.
  10. Remove pie weights and parchment from crust. Pour sticky toffee pudding batter into crust, bake 30 minutes or until firm and golden.
  11. Toffee Sauce: In small pot, combine granulated sugar and water. Heat on high without stirring until golden. Remove from heat, whisk in sweetened condensed milk and room temp butter until smooth. Add salt and whisk in.
  12. Return pot to medium-low heat, whisk toffee until 220°F. Set aside; reheat gently if too thick later.
  13. Assemble Pie: Poke holes in sticky toffee layer with fork. Spoon 2-3 tbsp toffee over it to soak in gently spread.
  14. Pour warm pumpkin filling evenly over toffee layer. Drizzle remaining toffee over entire pie and spread to edges.
  15. Sprinkle chopped toasted pecans generously on top. Optionally, add a pinch of flaky salt.
  16. Cover pie and chill overnight in refrigerator before slicing for best flavor melding.

Notes

Use sweetened condensed milk, not evaporated milk, for pumpkin filling and toffee topping., When par baking pie crust, place baking sheet under the pie tin to catch butter drips and prevent oven mess or smoke alarms., Pecan topping can be substituted with other nuts or flax meal for nut-free version., Pumpkin purée can be replaced with puréed sweet potato, butternut, or acorn squash (drain excess moisture if using homemade)., Pie keeps fresh up to one week refrigerated, or can be frozen for up to 4 months., Thaw frozen pie overnight in refrigerator for best texture.

Nutrition

Find it online: https://cozyovenkitchen.com/sticky-toffee-pudding-pumpkin-pie/