Baking + Sweet, Pies & Tarts, Recipes · November 17, 2023

Salted Sticky Toffee Pudding Pumpkin Pie

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.

What is sticky toffee pudding?
The origins of pumpkin pie
Why combine sticky toffee pudding and pumpkin pie?
How to make a graham cracker crust from scratch
How to make the bourbon nutmeg toffee
Preparing this pie ahead of time
Looking for more Thanksgiving ideas?
Watch the recipe here

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!

filling ingredients mixed together in bowl

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.

butterscotch chips and flour added to filling

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

If you are looking for what to make on Thanksgiving for the vegans and vegetarians in your life – this shallow fried crispy sage tofu is it. It tastes like fall, crisps up perfectly, uses none of your precious oven space, plus it will even make some turkey eaters a little bit jealous 😉

Check out this recipe

Radicchio Pear Salad with Ricotta & Cranberry Dressing

This radicchio salad is perfect in its simplicity. Sweet, crunchy, creamy and bitter all perfectly combine to make a salad that deserves a place a Thanksgiving table (or any table for that matter!)

Check out this recipe

Lemon Honey Brown Butter Roasted Potatoes

Everyone deserves their perfect potato, and these are mine. Crispy on the edges, creamy in the center, and drizzled with an easy, lemony honey brown butter. Pair with ricotta and blistered tomatoes and it's pure potato heaven.

Check out this recipe

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.

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