This Salted Sticky Toffee Pudding Pumpkin Pie is life-changing. You heard me right. Life-changing. It’s the perfect combination of salty, rich and sweet, which in my opinion, are the best flavor combinations in any dessert.
I’ve been getting into the festive mood recently, so this pie just felt right to make. And if I’m being honest, it’s one of the best pies I’ve ever had! The sticky toffee pudding and pumpkin flavors are a match made in heaven, and with the graham cracker crust, this pie just can’t be beat. It’s absolutely addicting and will have you going back for seconds.
Now that Thanksgiving is right around the corner, it’s only right that I give you a pie recipe that will go down in the history books. This is the kind of dessert that will make your family and friends ask for it again next year! It’s a crowd-pleaser, but not in a generic way. Rather, this pie will impress everyone at the table.
Table of contents
What is sticky toffee pudding?
This classic dessert is popular in Britain, Australia, New Zealand and parts of Canada, and is known for its rich, buttery flavors. Sticky toffee pudding traditionally starts with a date sponge cake that is then placed between layers of toffee sauce. The dates are typically finely chopped or pureed into the cake batter, lending a sweetness to the cake in addition to brown sugar. The toffee sauce is the star of the show, however, and is what sticky toffee pudding is most known for. Made from butter, sugar and heavy cream, it’s no wonder why this dessert is renowned for its richness!
This recipe uses a bourbon nutmeg toffee, which adds that extra element of autumnal flavors that we all crave at this time of year. It adds an oomph to a classic pumpkin pie that people will be asking about. So thank you, sticky toffee pudding, for being my muse for this pumpkin pie recipe!
The origins of pumpkin pie
Now that we know a little bit more about sticky toffee pudding, I think it’s only right to give pumpkin pie some time in the spotlight.
The use of pumpkin in pies goes back to the 18th century when British colonists were focused on cooking with crops that were native to North America. Pumpkin, being one of these crops, was plentiful and flavorful, quickly becoming a staple in colony cooking. From then, pumpkins were typically sliced and layered into a pie with spices.
It wasn’t until around 1796 that pumpkin pie turned into what we know it as today. American Cookery by Amelia Simmons, the first cookbook written by an American, was the first place where pumpkin filling was made into a pudding with eggs, sugar and cream. The dessert took off from there, later being recreated in Mary Randolf’s The Virginia House-Wife in 1824.
Pumpkin pie is now one of the most recognizable American desserts, and for good reason! The smooth, creamy texture of the pumpkin filling, featuring flavors of nutmeg, clove and other fall spices is as addicting as it is simple.
Why combine sticky toffee pudding and pumpkin pie?
You may be wondering, why combine these two desserts into one pie? Well, simply put, it’s like they belong together. The slightly salty bourbon nutmeg toffee is the ideal addition to an already delicious pumpkin pie. The textures work together to make this smooth, yet slightly chewy and tender pie. There are a lot of oats and pecans in this pie, too, adding extra crunch and varied texture elements that give you the perfect bite every time. And on top of all of that, there’s butterscotch chips in the filling. Absolute heaven.
To truly understand the power of this sticky toffee pudding pumpkin pie, you’re just going to have to try it for yourself! Trust me, it’s so worth it.
How to make a graham cracker crust from scratch
Let’s not forget the supporting (and very important!) act of this pie: the graham cracker crust! This crust fares well with the density of the pie, which is important when there are a lot of ingredients in the filling. Plus, the flavor of the graham cracker is just one more added element of subtle buttery sweetness, and it pulls this whole pie together. It’s easy, simple and only takes a few minutes. Here’s how to make a graham cracker crust from scratch for this pie (or any pie, really!):
- In a food processor, pulse the graham crackers until they have the texture of sand. Add in the melted butter and salt and pulse until it has the texture of wet sand, and holds together when you press it together with your fingers.
- Transfer this to a 9-inch pie tin and press the crust into the sides. It will be crumbly but evenly press it on the bottom and the edges. It should stick together and will continue to set as it rests.
How to make the bourbon nutmeg toffee
Now for the star of the show, the bourbon nutmeg toffee. Toffee sounds difficult to make, but all it takes is a bit of attention and whisking. When it’s done, you’ll want to lick the spatula clean (which I encourage you to do). Here’s how to make the perfect bourbon nutmeg toffee:
- Set a medium saucepan over medium heat and add the butter and brown sugar. Let this melt, and whisk together the milk, bourbon, and salt in a small dish to the side.
- Let the sugar and butter melt and bubble, stirring constantly. Cook for 2-3 minutes, or until the mixture begins to thicken and turn glossy.
- Add in the bourbon milk mixture, stir vigorously to combine. The mixture will begin to bubble as the bourbon cooks off. Stir continuously for 2-3 minutes, or until the mixture has reduced into a smooth toffee. It should cling to your spatula when you lift it out of the pan, but still be a bit thinner than a normal caramel. Add in the nutmeg, stir, and remove this from the heat.
Preparing this pie ahead of time
Thanksgiving is all about timing, so here are some tips on how to make and store this pie before the big day!
- When the pie comes out of the oven, let it fully cool at room temperature.
- As soon as it’s completely cooled, cover the pie with aluminum foil or plastic wrap.
- Keep the pie in the fridge for up to three days, but I highly suggest making this pie no more than two days in advance for the best flavor results!
- If moisture rises to the surface of the foil or plastic wrap, take it off, wipe down the covering and put it back on the pie. This will keep the top looking beautiful.
To reheat this pie, preheat the oven to 350°F. Bake the pie in the oven for about 15 minutes, or until a toothpick is poked into the center of the pie and comes out warm to the touch.
Looking for more Thanksgiving ideas?
If you need ideas, I’ve got them. Take a look for some Thanksgiving inspo!
Thanksgiving tofu & vegetarian gravy
Radicchio Pear Salad with Ricotta & Cranberry Dressing
Lemon Honey Brown Butter Roasted Potatoes
And that’s everything for this Salted Sticky Toffee Pudding Pumpkin Pie!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Equipment
- 1 Food processor or blender optional
- 1 whisk
Ingredients
For the graham cracker crust
- 18 sheets (1 pack) honey graham crackers
- 113 grams salted butter, 1/2 cup, melted
- 1/4 teaspoon Diamond Crystal kosher salt
For the pumpkin filling
- 2 large eggs
- 1 (15-ounce) can of Libby's 100% Pumpkin
- 100 grams dark brown sugar, 1/2 cup, lightly packed
- 105 grams toasted pecan halves, 1 cup, finely chopped
- 105 grams rolled oats, 1 cup
- 140 grams maple syrup, 1/2 cup
- 14 grams salted butter, 1 tablespoon, melted
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon
- 1 teaspoon Diamond Crystal kosher salt
- 18 grams all-purpose flour, 2 tablespoons
- 90 grams butterscotch chips, 1/2 cup
For the bourbon nutmeg toffee
- 56 grams salted butter, 1/4 cup
- 60 grams dark brown sugar, 1/4 cup, lightly packed
- 60 grams milk of choice, 1/4 cup, I used almond
- 2 tablespoons bourbon
- 1/8 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly grated nutmeg
For serving
- 1 teaspoon Maldon flaky salt
Instructions
- Position a rack to the center of the oven and preheat to 375°F.
- First, prepare the graham cracker crust. In a food processor, pulse the graham crackers until they have the texture of sand. Add in the melted butter and salt and pulse until it has the texture of wet sand, and holds together when you press it together with your fingers.
- Transfer this to a 9-inch pie tin and press the crust into the sides. It will be crumbly but evenly press it on the bottom and the edges. It should stick together and will continue to set as it rests.
- In a large bowl, make the pie filling. Whisk together the eggs and pumpkin until smooth. Add the sugar, pecans, oats, maple syrup, butter, vanilla, bourbon and salt and mix.
- Then add the flour and butterscotch chips and mix until smooth. Set aside.
- Make the bourbon toffee. Set a medium saucepan over medium heat and add the butter and brown sugar. Let this melt, and whisk together the milk, bourbon and salt in a small dish to the side.
- Let the sugar and butter melt and bubble, stirring constantly. Cook for 2-3 minutes, or until the mixture begins to thicken and turn glossy.
- Add in the bourbon milk mixture, stir vigorously to combine. The mixture will begin to bubble as the bourbon cooks off. Stir continuously for 2-3 minutes, or until the mixture has reduced into a smooth toffee. It should cling to your spatula when you lift it out of the pan, but still be a bit thinner than a normal caramel. Add in the nutmeg, stir, and remove this from the heat.
- Pour 1/3 of the toffee mixture into the bottom of the graham cracker crust. Add the pumpkin filling directly on top. Smooth out the top so the surface is flat. Pour the remaining toffee evenly over the top.
- Bake the pie for 35-45 minutes at 375°F, until the toffee is bubbly and a darker shade of caramel, and the center is set.
- Remove the pie from the oven, let it cool for 30 minutes. Sprinkle with flaky salt on top before serving.
Comments
Can this be served chilled?
Absolutely!
Do you think toffee chips could sub the butterscotch?
I’m not sure what kind you mean, but if it’s a hard toffee, that tends to melt and re-cool into a really difficult and tough texture, so perhaps chocolate chips are a better sub!
Hi Justine,
I can’t have alcohol. Is there something I can use to replace the bourbon in the custard and toffee or can I leave it out?
Thanks!
JD
I watched your video on Instagram making this, have watched it several times, actually…can’t wait to make it!
Ahhhh this makes me so happy! I hope you’ll love it!!
I can’t wait to make it either, thank you so much for the inspiration! You’re a wonder!!
Best Butter xxx
Butter scotch baking chips? How can I substitute the artificial color chemical yuk? Muchas gracias
I try to keep negative food talk off of my site, please, seeing as we never know someone’s means or access to certain foods! However, if you prefer to eat other sources of sugar, chocolate is an amazing sub here!
We left out the butterscotch chips (cause we didn’t have any on hand) and it was still delicious. Also didn’t have two sleeves of graham crackers ( only one) so we extended crust with 1/2 cup walnuts that we chopped in food processor – Justine this recipe will now be a Thanksgiving classic- thank you
So happy you liked it! Thank you for taking the time to leave such a nice review! Happy belated Thanksgiving 🙂
Do you think I can sub butterscotch chips with dark chocolate chips or leave out all together? Thanks!
My graham crackers come in packages of 9 sheets that break in half into 18 crackers. Is that the right portion size, or should I have two packages, 18 sheets with 36 crackers? I did the latter and it seems like a lot!
I do 18 sheets! It might seem like a lot, but it’s for a whole pie crust, and it’s better to have those hold up!
Thank you Justine! I made this over the weekend and tested on my friends. SO DELICIOUS, everyone loved it and found it so unique! I love the texture you added to the custard, it created a whole new pumpkin experience.
Next time, I might double the toffee sauce recipe so I have more for drizzling on the pie!
I made this the day before Thanksgiving and then served it on the day. I got rave reviews. Everyone said it was the best pumpkin pie they’ve ever had. I’m not a begin fan of the traditional pumpkin pie, so I think this recipe will become part of my new tradition!
This looks so good, it’s like a better version of pumpkin and pie combined! Any recommendations on making this recipe gluten free?
I’m not gluten free so I can’t claim to be an expert! But I do know people have found luck with purchasing a gluten free crust of their choice, swapping in gluten free flour for this and using gluten free oats (or just more pecans!) in the mix!
What is the weight on the graham crackers? Ty!
252 grams!
Delicious!! Everyone loved it. Thank you!
For the graham crackers, are you supposed to use 18 sheets as in the rectangles, or 18 sheets as in the squares? Thanks
Rectangles! 1 sheet = 4 small cookies
Hey Justine! Excited to make this for my Thanksgiving!
I am a little hesitant about the oats since I’ve never made a pie with oats in the filling – do they serve a specific purpose other than texture? How do they cook up in the pie? Do you think I’d lose something if I left them out?
Appreciate your help and your generosity sharing this recipe!!
Hi Sue! Sorry for the delay in getting back to you! The oats are for texture, and while I love them, I get why some people prefer a smoother, custardy pie. You can swap the oats for equal parts pecans, or you can leave them out to make a more traditional, smooth, pudding-like pie. It’s up to you!
You are the best, thanks so much!!
Can I leave out the butterscotch chips altogether without adding additional sugar? Thanks!!
I haven’t personally tested it that way, so I can’t vouch for the taste. However this was adapted from a pecan pie recipe where I use chocolate chips, so those are a great substitute!
Can some or all of this be prepped in advance? How would you advise doing that? Thank you so much, I’m excited to add this to our family’s Thanksgiving this year! ❤️
Hi! This whole pie can be made in advance then stored in the fridge! It’s actually a great one to make the day before 🙂 Happy Thanksgiving!
Can you please provide the weight of the graham crackers? I am not sure what exactly a ‘sheet’ is and the size of a package varies among brands. Thank you!
I believe it’s 252 grams, which is 18 full sheets (4 crackers per sheet) of Nabisco’s Honey Graham Crackers!
Super excited to try this! If you’re not a big nut person, you think just omitting the pecans would be okay or would you substitute something like more oats or something else? Thank you! I love your IG posts!!!
Hi and I am SO SORRY for the late reply! The reason for the oats to nuts ratio is so that big nut people can just cut the oats and add the same amount of nuts, and vice versa! So more oats is definitely allowed 🙂
This was phenomenal! I wimped out and got a grocery store graham cracker crust – which was fine, but the rest of the pie was so decadent I regret not making the crust from scratch too. It was a very forgiving pie. First I worried that I burnt the toffee, then I realized I accidentally turned the oven off when I put it in the oven and had to guess baking times. It all still turned out perfectly. My family, who doesn’t even like pumpkin pie, has declared this a keeper.
LOVED the flavors in this pie! It’s like everything I love in a dessert all in one pie (pumpkin, bourbon, maple syrup, pecans, butterscotch, just all the yum!). I will say though that the texture kind of threw me… it was almost like a porridge pie haha maybe because the oats and then my graham cracker crust kind of just blended with my filling. But I do think it was delicious! Just maybe if you’re a “texture person” it might be a little strange.
THIS PIE. It was so good on Thanksgiving and now even better after 2 days in the fridge. I used Biscoff cookies for the crust because I love them and my toffee took longer to thicken so I think I had less than anticipated after it reduced so much, and it’s still perfection. Thank you!
Ahhhh I’M SO GLAD YOU LIKED IT! Thank you for taking the time to leave such a kind review, I’ve also been eating the fridged leftovers of this pie for days haha
I made this pie 2 days in advance for Thanksgiving. It is delicious! I would say after Thanksgiving dinner, it was a little too rich and decadent. However when I had some the next day (and after) to was Sooooo good! I’m going to crave this, I just know it!
I agree with another reviewer, it took longer for my toffee to thicken. Potentially I should have added the milk a little at a time.
Thanks so much for the recipe! My family also loves it!
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Thank you for taking the time to discuss this particular, I feel strongly about this as well as love learning more on this subject. If at all possible,
The flavors of this pie are absolutely delicious! However, the oats are so weird and totally unnecessary. This would have been a 5 star recipe had I known to leave them out!
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