OMG! This pumpkin pie is amazing!  The crust has a kick of pumpkin flavor with a little pumpkin spice seasoning, the filling is sweet and luscious, the pecans add some crunch, and the toffee topping just finishes this to make in incredible slice of pie.  Note: I prepared the crust a day in advance.

Recipe adapted from Food Network

Ingredients:

Crust-

1 ½ cups all purpose flour

2 tablespoons packed light brown sugar

1 teaspoon pumpkin pie spice

¼ teaspoon salt

6 tablespoons cold unsalted butter cut into small pieces

Filling-

1 ½ cups halved or chopped pecans

½ cup pitted dates

4 tablespoons unsalted butter

15 ounces pure pumpkin puree

¾ cup dark corn syrup

½ cup light brown sugar

1 tablespoon vanilla extract

1 tablespoon all purpose flour

1 teaspoon ground cinnamon

1/3 cup heavy cream

2 large eggs

Toffee Sauce-

4 tablespoons unsalted butter

¼ cup light brown sugar

2 tablespoons dark corn syrup

2 tablespoons heavy cream

Directions:

Crust-

1. Pulse the flour, brown sugar, and salt in a food processor. Add half the butter and pulse until combined.  Add the remaining butter and pulse. Add ¼ cup ice water a pulse until dough holds together when pinched.
2. Transfer the dough ball to plastic wrap and press into a disk.  Wrap and refrigerate for at least 1 hour or overnight.

Filling-

1. Preheat the oven to 350 degrees. Spread the pecans on a baking sheet in an even layer and roast for 8 minutes.  Allow to cool.
2. Put the dates in a small bowl and cover with ½ cup boiling water. Let sit for 5 minutes.
3. Transfer dates and water to a food processor.  Add the butter and pulse until smooth.
4. Add the pumpkin puree, corn syrup, brown sugar, vanilla, flour, and cinnamon and pulse until smooth scraping down the sides if needed.
5. Add heavy cream and eggs and pulse until combined.

Assembly-

1. Roll out the dough into a 12 inch round on a lightly floured surface. Ease the dough onto a pie plate. Gently press the dough down and crimp the edges with a fork. Refrigerate for 15 minutes.
2. Sprinkle ¾ cup toasted pecans on the pie crust and spread in an even layer.
3. Add the filing and smooth with a spatula.
4. Bake for 1 hour until the filling is set on the edges and just jiggly in the center.
5. Cool on a wire rack.

Toffee Sauce-

1. Bring the butter, brown sugar, corn syrup, heavy cream, and salt to a boil in a small saucepan.  Reduce heat to medium and simmer until the mixture is dark and thick 12-20 minutes.
2. Remove from heat and cool for 3 minutes.
3. Sprinkle the remaining pecans on top of the pie in an even layer.
4. Pour the toffee sauce over the pie and gently spread it out.
5. Allow the toffee sauce to set for at least an hour before serving.
6. Enjoy!