Sticky Toffee Pudding Pumpkin Pie

This is a new-and-improved version of the recipe I made last year, which you can still find here. It is a much easier pie that mimics a combination between pecan pie and pumpkin pie, with a bit of butterscotch thrown in. However, for a more traditional Sticky Toffee Pudding Pumpkin Pie experience, read on for this version! I’ve been developing it since last year, and I’m pretty proud of it!

Now, I will say, this is a very holiday-energy pie. Meaning: it is a labor of love. But WOW does that labor deliver. You’ll need a few bits of equipment, but you can always side-step a few things by adding a store-bought pie crust, or prepping the sticky toffee batter or pumpkin batter ahead of time. Both keep pretty well.

Now on to the recipe!

I love using this pie tin from Great Jones. I also love using this butter warmer as my small sauce pot.

And then I use this stainless clad pan for everything else!

Ingredients you will need for this pumpkin pie recipe

I have all of the ingredients broken down by section, I feel like it’s easier this way! When making the pie, I highly encourage you to use weight measurements, which is what I reference in the instructions.

This pie is designed to use up “whole” things of ingredients (ie. the whole can of sweetened condensed milk, two sticks of butter), so while it looks like a lot, there are lots of repeat ingredients that show up!

Here is what you will need:

To make the pie crust

• 1 2/3 cups all-purpose flour, 225 grams / 8 ounces
• 1 teaspoon Diamond Crystal kosher salt
• 12 tablespoons salted butter, chilled and cubed, 170 grams / 6 ounces
• 5 tablespoons ice water, 70 grams / 2.5 ounces

For the sticky toffee pudding filling

• 1/2 cup medjool dates, pits removed (pit them before weighing), 85 grams / 3 ounces
• 1/2 cup water, 120 grams / 4.25 ounces
• 1/2 teaspoon baking soda
• 2 tablespoons salted butter, softened, 28 grams / 1 ounce
• 6 tablespoons granulated sugar, 75 grams / 2.65 ounces
• 1 large egg
• 1/2 cup all-purpose flour, 75 grams / 2.65 ounces
• 1/2 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 1/4 teaspoon baking powder

To make the pumpkin filling

• 6 tablespoons dark brown sugar, 82 grams / 2.9 ounces
• 1 cup pumpkin purée, 212 grams / 7.5 ounces
• 1/2 cup sweetened condensed milk, 170 grams / 6 ounces
• 1 large egg yolk
• 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, all spice and clove)
• 1/2 teaspoon Diamond Crystal kosher salt

For the toffee topping

• 1 cup and 1 tablespoon granulated sugar, 225 grams / 8 ounces
• 2 tablespoons water, 30 grams / 1.1 ounces
• 1/2 cup sweetened condensed milk, 170 grams / 6 ounces
• 2 tablespoons salted butter, room temperature, 28 grams / 1 ounce
• 1/2 teaspoon Diamond Crystal kosher salt
• 3/4 cup toasted pecans, chopped, 75 grams / 2.65 ounces
• Flaky salt, optional for topping

What kind of crust can I use for this sticky toffee pudding pumpkin pie?

Now, I gave you the option to make your own pie crust here, but sometimes that can be simply *too much*. And I get it! We’re busy!

This pie filling is designed for a 9-inch pie tin, but I’ve found crusts that don’t have edges, like graham cracker or cookie, tend to not hold everything as well. I recommend using an traditional pie crust where you can shape the edges.

This could be store-bought and thawed pie crust (I love Pillsbury), or homemade, which I have instructions for in the recipe box!

What is the best way to shape my pie crust?

There are many ways to shape a pie crust, but here I like to either do a traditional pinched pie crust, or the above version, where you take scissors and cut at an angle all along the crust, then fold the pieces to the opposite side.

The key for this recipe is that you want your pie edges to have a bit of height to them. There is a lot of filling to hold!

What is a par bake?

There is par-baking pie crusts, and then there is blind-baking pie crusts. A par-bake means you are baking the crust for a short amount of time before filling it, just to give it a head start and ensure it cooks all the way through. A blind-bake is where you cook it all the way through in the oven with no filling. This is not suitable for this pie, since it is only meant for pies with cold/non-cooked fillings.

What is sticky toffee pudding?

Sticky Toffee Pudding is a traditional English dessert. It’s not an American pudding, but a British one! Meaning: it’s just a sweet. Traditionally sticky toffee pudding is a cake made with dates, spices and flour, topped with toffee and usually served with cream or ice cream. I love how dense and moist it gets from the dates, and I wanted to put the exact cake into the base of this pie.

In my first rendition of this pie, I ignored the dates. But no longer! It’s a traditional-style sticky toffee pudding that you get here. Which makes this more cake than pie, but who is really counting?

Are evaporated milk and sweetened condensed milk the same thing?

In the pumpkin pie filling in this recipe, you’ll see I call for sweetened condensed milk. Please note this is not the same thing as evaporated milk, which you see more commonly in pumpkin pies.

This makes the pie filling a touch sweeter and a bit firmer, so it’s easier to layer on top of the cake. Please make sure to get the right type of milk, because this also comes into play with the toffee, too!

(Because I would never leave you with half a can of sweetened condensed milk lying around!)

Could I make the pumpkin filling with another squash?

This pumpkin filling is probably my favorite part of the recipe, and you can totally make it with other purées! Think: sweet potato, butternut squash, acorn squash as my top favorites.

Does my pumpkin filling have to be canned?

Absolutely not! This recipe will work well with homemade pumpkin purée as well. Just note that homemade tends to carry a bit more moisture than canned, so if you can drain any excess water before using it, that would be best.

My caramel always crystalizes, how can I prevent that with this toffee?

I get it, caramel can be…tough. I’ve had a few sieze and crystalize on me, and this is what I’ve learned to do to prevent it!

• Make sure you are using a WHISK when you whisk in the butter and condensed milk. A spatula won’t make the mixing as vigorous as you need, so you risk things clumping.
• Ensure the butter and condensed milk are not cold when you add them in. Room temperature (or a little lukewarm!) is always best.
• Even if you do see small clumps, keep whisking and believe! When you put it back on the heat, small clumps may disappear. It’s only with big hardened pieces that you should worry!

Are there nut alternatives for the topping?

I love pecans for the holiday spirit, but any nut will do 🙂

If you have a nut allergy, try flax meal. The topping is just so that you aren’t slicing through sticky toffee!

How long does this sticky toffee pudding pumpkin pie keep?

This pie will keep well for up to a week in the fridge. It will stay frozen for 4 months. To thaw, just move it to the fridge and let it thaw for 24 hours!

What is the best way to store this sticky toffee pudding pie?

Wrap this pie in foil and keep it in the pie tin you baked it in. If you need to use your pie tin for something else, transfer it to a round airtight container and still wrap the entire pie in foil!

And that’s everything for this new-and-improved 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

Sticky Toffee Pudding Pumpkin Pie

This is a new-and-improved version of a butterscotch-y bourbon-y pie I made last year, but with a much more traditional Sticky Toffee Pudding twist! This pie is for the pumpkin pie haters, with just a sliver of pumpkin pie layered on top of a moist sticky toffee pudding, and then drizzled with another layer of melt-in-your-mouth toffee. I can confirm, this four layer pie is the only pie I want to eat on Thanksgiving.

Equipment

• 1 9-inch pie tin

• 1 Rolling Pin

• 1 sheet of parchment paper

• 1 pound of rice or pie beans

• 1 Small Pot

• 1 medium sauté pan

• 1 Whisk

• 1 Hand mixer or stand mixer

Ingredients

For the pie crust

• 1 2/3 cups all-purpose flour 225 grams / 8 ounces
• 1 teaspoon Diamond Crystal kosher salt
• 12 tablespoons salted butter, chilled and cubed 170 grams / 6 ounces
• 5 tablespoons ice water 70 grams / 2.5 ounces

For the sticky toffee pudding filling

• 1/2 cup medjool dates, pits removed (pit them before weighing) 85 grams / 3 ounces
• 1/2 cup water 120 grams / 4.25 ounces
• 1/2 teaspoon baking soda
• 2 tablespoons salted butter, softened 28 grams / 1 ounce
• 6 tablespoons granulated sugar 75 grams / 2.65 ounces
• 1 large egg
• 1/2 cup all-purpose flour 75 grams / 2.65 ounces
• 1/2 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 1/4 teaspoon baking powder

For the pumpkin filling

• 6 tablespoons dark brown sugar 82 grams / 2.9 ounces
• 1 cup pumpkin purée 212 grams / 7.5 ounces
• 1/2 cup sweetened condensed milk (*see note) 170 grams / 6 ounces
• 1 large egg yolk
• 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, all spice and clove)
• 1/2 teaspoon Diamond Crystal kosher salt

For the toffee topping

• 1 cup and 1 tablespoon granulated sugar 225 grams / 8 ounces
• 2 tablespoons water 30 grams / 1.1 ounces
• 1/2 cup sweetened condensed milk 170 grams / 6 ounces
• 2 tablespoons salted butter, room temperature 28 grams / 1 ounce
• 1/2 teaspoon Diamond Crystal kosher salt
• 3/4 cup toasted pecans, chopped 75 grams / 2.65 ounces
• Flaky salt, optional for topping

Instructions

• First, prepare the pie crust. Whisk together the 225 grams of all-purpose flour and the 1 teaspoon of salt. Cube in the 170 grams of cold butter. Press the butter into the flour, forming disks of butter and bringing the dough together. When the dough starts to clump, quickly whisk in 4 tablespoons of ice water. Press the dough into a ball, adding the last tablespoon of water if needed.

• Move the pie dough to a lint-free tea towel and use the towel to press the ball together into a tight dough. Transfer this to the fridge for at least an hour, but it can hang out for up to a day. This also freezes well.

• After the pie crust has rested, roll it out. On a lightly floured surface, roll out the pie dough until it is a large circle. If any butter pockets pop out, seal them with flour. Fold the dough in half and lift it into your pie tin. Press the dough down into the tin, cut off any excess edges, then fold under the clean edges of the dough to create a rim. Puncture the bottom of the crust a few times with a fork. Weigh down the pie with a sheet of parchment paper, then pour in some pie beans or rice. Transfer this to the freezer to freeze for 20 minutes.

• Preheat the oven to 375°F convection.

• Prep the sticky toffee pudding. In a small pot, add the 85 grams of torn dates and 120 grams of water. Let this come to a boil, them immediately take it off the heat and add 1/2 teaspoon of baking soda. Mix it in quickly, mashing the dates as it bubbles. This will form a paste. Set aside.

• In a stand mixer or with an electric mixer, beat together the 28 grams of salted butter, 75 grams of granulated sugar and 1 egg until fluffy. Add 75 grams of all-purpose flour, 1/2 teaspoon of salt, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, 1/4 teaspoon ginger and 1/4 teaspoon baking powder. Add the date mixture and mix until just combined. Set aside.

• Par bake the pie crust. Add the pie crust (with the pie beans!) to a sheet pan and bake for 20 minutes or until lightly golden. (**See note)

• While the crust is baking, prepare the pumpkin filling. Whisk together the 82 grams of brown sugar, 212 grams of pumpkin purée, 170 grams of sweetened condensed milk, 1 large egg yolk, 1/2 teaspoon pumpkin pie spice and 1/2 teaspoon salt.

• Add this mixture to a large sauté pan and put it over the lowest possible heat on the stove. Cook, whisking constantly so nothing curdles, for 10-15 minutes. Add a thermometer and remove the filling from the heat as soon as it hits 170°F. It will steam, but should never simmer. Set aside.

• Bake the sticky toffee pudding. When the pie crust is finished par baking, remove the parchment paper and beans and pour in the sticky toffee pudding filling. Put this back in the oven and bake for 30 minutes.

• Prepare the toffee. In a small pot, add 225 grams of sugar and 30 grams of water. Put this over high heat but do not touch it. It will start to bubble aggressively. When it goes from clear to golden brown in color, remove it from the heat and stir in 170 grams of sweetened condensed milk and 28 grams of room-temperature butter. Whisk vigorously to combine, then season with 1/2 teaspoon salt.

• Place this back over medium-low heat and whisk until it reaches 220°F, then set aside. Feel free to reheat it over low heat to make it pourable again when needed.

• Assemble the pie. When the sticky toffee pudding base is finished baking, pierce it all over with a fork. Pour over 2-3 tablespoons of the toffee and spread it over the cake so it can soak in.

• Pour the cooked pumpkin filling into the pie and spread it evenly. Pour the remaining toffee over the pie and spread it out to the edges.

• Top with the chopped pecans and a generous sprinkle of salt.

• Cover and let this chill in the fridge overnight before slicing and serving! It’s as amazing as you hoped it would be, I promise.

Notes

*Note: sweetened condensed milk and evaporated milk are not the same thing, while they have similar appearances at the store, make sure to double check the label!
**Note: While it is tempting to put the pie tin directly on the oven rack, put a sheet pan under it in case any butter drips from the edges. This will save you burning the bottom of your oven and setting off many (many) smoke alarms.