Go Back
–+ servings

Sticky Toffee Pudding Pumpkin Pie

4.72 | 7 reviews
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.
Prep Time 1 hour
Cook Time 1 hour
Chilling Time 14 hours
Servings: 1 9-inch pie, about 12 slices

Equipment

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 

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 375°F convection.
  5. 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.
  6. 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.
  7. 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)
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Top with the chopped pecans and a generous sprinkle of salt.
  16. 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.