Toffee Pumpkin Pie
Prep: 30 min. Chill: 3 to 24 hr. Bake: 25 min. + 20 min. Cool: 1 hr.
Pastry for Single-Crust Pie
1 15-ounce can pumpkin
1 cup sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
2 eggs, slightly beaten
1 teaspoon vanilla
1 1/4 cups half-and-half or light cream
1 cup coarsely chopped chocolate-covered toffee bars
Preheat oven to 375 degrees F. Prepare pastry as directed; line a 9-inch pie plate with the pastry circle. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry and flute or crimp edge. Do not prick pastry. Set aside.
For filling: In a large bowl, stir together pumpkin, sugar, flour, and cinnamon. Add eggs and vanilla; beat lightly with a rotary beater or fork just until combined. Gradually stir in half-and-half or light cream.
Place pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. Sprinkle chopped candy over filling.
To prevent overbrowning, cover pie edge with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean (some chocolate from the candies may adhere to the knife but no pumpkin should). Cool on a wire rack for 1 hour. Cover and chill for at least 3 hours or up to 24 hours.