Salted Sticky Toffee Pudding Pumpkin Pie Recipe
This Salted Sticky Toffee Pudding Pumpkin Pie is a decadent fusion dessert combining the rich, caramel notes of sticky toffee pudding with the smooth, spiced warmth of pumpkin pie. It features a moist, date-infused pumpkin filling baked to perfection with a hint of salted toffee flavor, making it a perfect indulgence for autumn and holiday gatherings.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
Pumpkin Filling
- 1 1/2 cups pumpkin purée
- 1 cup chopped dates, pitted
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
Salted Toffee Sauce
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Prepare Pie Crust: In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Make Pumpkin Filling: Preheat oven to 350°F (175°C). In a blender or food processor, blend chopped dates with pumpkin purée until smooth. In a mixing bowl, whisk eggs, brown sugar, heavy cream, and vanilla extract until combined. Stir in the pumpkin-date mixture, cinnamon, nutmeg, ginger, salt and flour until fully incorporated.
- Assemble the Pie: Roll out chilled pie crust on a floured surface to fit a 9-inch pie dish. Transfer crust to the dish and trim edges. Pour pumpkin filling into crust, smoothing the top.
- Bake the Pie: Bake in preheated oven for 50-60 minutes, or until the filling is set and a toothpick inserted near the center comes out clean. If the crust edges brown too quickly, cover with foil.
- Prepare Salted Toffee Sauce: While the pie bakes, melt butter in a saucepan over medium heat. Stir in brown sugar and cook until sugar dissolves and mixture is bubbly (about 3-4 minutes). Remove from heat, then stir in heavy cream, vanilla extract, and sea salt. Return to low heat and simmer for 2-3 minutes until thickened slightly.
- Serve: Allow pie to cool slightly. Slice and drizzle generously with warm salted toffee sauce before serving.
Notes
- Using pitted dates helps achieve a smooth filling texture.
- For a gluten-free version, substitute the flour in crust and filling with a gluten-free blend.
- This pie is best served warm or at room temperature with the toffee sauce freshly poured.
- Store leftovers covered in the refrigerator for up to 3 days.
- To make the crust vegan, substitute butter with plant-based margarine and use a flax egg in filling.
Keywords: pumpkin pie, sticky toffee pudding, salted toffee sauce, autumn dessert, holiday pie, pumpkin dessert
