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–+ servings

Salted Sticky Toffee Pudding Pumpkin Pie

5 | 5 reviews
This pie is a pumpkin pie for people who don't love pumpkin pie. It's got texture, a sticky bourbon toffee on both the bottom and top, and a salty, butterscotchy flavor profile that will knock you off your feet. It's a Thanksgiving classic but with a few big twists.
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 1 9-inch pie

Equipment

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 

  1. Position a rack to the center of the oven and preheat to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. Then add the flour and butterscotch chips and mix until smooth. Set aside.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Remove the pie from the oven, let it cool for 30 minutes. Sprinkle with flaky salt on top before serving.