Toffee Walnut Pumpkin Pie

Toffee Walnut Pumpkin Pie with Whiskey Butter Sauce
contributed by Sayfwird

Toffee Walnut Pumpkin Pie

For Crust: Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze 15 minutes. Brush crust all over with yolk. Bake until crust is set but still pale, about 15 minutes. Cool slightly.

For filling: Whisk first 12 ingredients in large bowl. Pour into crust. Bake until filling is set, about 55 minutes. Transfer to rack. Sprinkle nuts and toffee around edge of hot pie, forming border. Cool pie completely. (Can be made 6 hours ahead. Let stand at room temperature.)

1 15-ounce can pure pumpkin

2/3 cup (packed) golden brown sugar

2/3 cup whipping cream

1/3 cup whole milk

2 large eggs

1/4 cup sugar

1 teaspoon vanilla extract

1 1/4 teaspoons ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/8 teaspoon ground allspice

1/2 cup walnuts, toasted, chopped

1/3 cup English toffee bits (such as Skor)

Whiskey Butter Sauce

4 tablespoons unsalted butter (1/2 stick)

1/3 cup sugar

1 large egg

1/2 tablespoon very hot water

1/4 cup heavy cream

1/4 cup bourbon whiskey

Melt the butter in the top of a double boiler set over gently simmering water.

Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.