Pumpkin Toffee Cream Pie

Ingredients and Weight:

• Pumpkin puree: 2 cups (16 ounces)
• Heavy cream: 1 cup (8 ounces)
• Sweetened condensed milk: 1 can (14 ounces)
• Pumpkin pie spice: 1 teaspoon
• Ground cinnamon: 1/4 teaspoon
• Salt: 1/4 teaspoon
• Graham cracker crust: 1 (9-inch) pre-made
• Toffee bits: 1/2 cup

Preparation Time:

• 15 minutes

Cooking Time:

• None

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. In a large bowl, whisk together the pumpkin puree, heavy cream, sweetened condensed milk, pumpkin pie spice, cinnamon, and salt until smooth and well combined.
2. Pour the filling into the prepared graham cracker crust.
3. Sprinkle the toffee bits on top of the filling.
4. Refrigerate for at least 4 hours or overnight before serving.

Nutritional Information (per slice):

• Calories: 450
• Fat: 25g
• Carbohydrates: 50g
• Protein: 8g

Dish Characteristics:

• Creamy and velvety pumpkin filling with a hint of spice
• Crunchy graham cracker crust
• Topped with sweet and crunchy toffee bits

User Comments:

• "This pie is the perfect fall treat! The pumpkin filling is smooth and creamy, and the toffee bits add a nice touch of crunch."
• "This pie was a hit at my Thanksgiving dinner. It's easy to make and everyone loved it."
• "I highly recommend this pie if you're looking for a delicious and impressive dessert."

Special Precautions and Tips:

• Make sure to chill the pie for at least 4 hours before serving to allow the filling to set.
• You can use homemade or store-bought graham cracker crust.
• If you don't have toffee bits, you can crush toffee candies or use chopped nuts instead.