Pumpkin-Caramel-Toffee Pie

Ingredients 1Pillsbury® refrigerated pie crust, softened as directed on box 3/4 cup canned dulce de leche (caramelized sweetened condensed milk) 2 eggs 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 cup packed brown sugar 2 tablespoons all-purpose flour 1 tablespoon vanilla or vanilla bean paste

1/2 teaspoon salt 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 can (12 oz) evaporated milk Sweetened whipped cream, if desired Toffee bits, if desired

Step 1: Heat oven to 375°F. Place pie crust in 9 1/2-inch glass deep-dish pie plate as directed on box for One-Crust Filled Pie. Spoon dollops of dulce de leche into crust, spreading to edges. Place in refrigerator.

Step 2: In medium bowl, beat eggs, pumpkin, brown sugar, flour, vanilla, salt, cinnamon, ginger and nutmeg with whisk until smooth. Beat in milk. Pour filling over dulce de leche in crust.

Step 3: Bake on lower oven rack 48 to 50 minutes or until pie is just set (center will still jiggle slightly). Cool completely on cooling rack, about 2 hours. Garnish with whipped cream and toffee bits.