PUMPKIN SEED TOFFEE RECIPE: HOW TO MAKE IT
My kids are allergic to nuts, but they can eat pumpkin seeds! Every fall we save the seeds from our pumpkins to add to various recipes, including this one. —Suzanne Earl, Spring, Texas
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 pounds.
Number Of Ingredients 7
Steps:
- Grease a 15x10x1-in. pan with 1 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, water, corn syrup, pie spice and salt. Cook, stirring continuously, over medium heat until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in pumpkin seeds. Immediately pour into prepared pan. Let stand at room temperature until cool, about 1 hour. Break or cut into bite-sized pieces. Store in an airtight container at room temperature.
Nutrition Facts : Calories 176 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 122mg sodium, CarbohydrateContent 14g carbohydrate (13g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
PUMPKIN TOFFEE CREAM PIE RECIPE | ALLRECIPES
This no-bake pie is rich, creamy, and sets up in about 1 hour. This makes quite a bit of filling, so you can make it in a 10-inch pie crust, or spoon the leftover in individual serving cups.
Provided by C.Tallent
Categories Desserts Pies Pumpkin Pie Recipes
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. Blend in 1/4 cup whipped topping and pumpkin pie spice.
- Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.
Nutrition Facts : Calories 264.2 calories, CarbohydrateContent 34.6 g, CholesterolContent 4.9 mg, FatContent 11.6 g, FiberContent 1.3 g, ProteinContent 5.5 g, SaturatedFatContent 3.9 g, SodiumContent 391.2 mg, SugarContent 18.3 g
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