Name: Salted Sticky Toffee Pudding Pumpkin Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 18 sheets honey graham crackers; 113 grams salted butter, melted; 1/4 teaspoon Diamond Crystal kosher salt; 2 large eggs; 1 (15-ounce) can of Libby’s 100% Pumpkin; 100 grams dark brown sugar, lightly packed; 105 grams toasted pecan halves, finely chopped; 105 grams rolled oats; 140 grams maple syrup; 14 grams salted butter, melted; 1 teaspoon vanilla extract; 1 tablespoon bourbon; 1 teaspoon Diamond Crystal kosher salt; 18 grams all-purpose flour; 90 grams butterscotch chips; 56 grams salted butter; 60 grams dark brown sugar, lightly packed; 60 grams milk of choice; 2 tablespoons bourbon; 1/8 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon freshly grated nutmeg; 1 teaspoon Maldon flaky salt

Jump to Recipe

Get ready to fall head over heels for Salted Sticky Toffee Pudding Pumpkin Pie — the unapologetically decadent mashup you never knew your dessert table was missing. Imagine seriously lush pumpkin filling, maple-kissed and flecked with pecans and oats, all nestled inside a golden graham cracker crust, then crowned with a bourbon-spiked toffee sauce and a flourish of flaky salt. It’s the ultimate autumn showstopper, bringing together everything you love about classic pumpkin pie and your favorite British pudding in one unforgettable slice.

Salted Sticky Toffee Pudding Pumpkin Pie Recipe - Recipe Image

Ingredients You’ll Need

This Salted Sticky Toffee Pudding Pumpkin Pie comes together with pantry staples and a few key upgrades, each doing some seriously heavy lifting in the flavor and texture department. Here’s what you’ll need—and why it matters.

Honey graham crackers: The base of your crust, adding sweetness and a touch of honeyed flavor that plays perfectly with pumpkin and toffee.
Salted butter: Not just for richness; using salted butter builds those beautiful salty-sweet layers throughout the crust and filling.
Diamond Crystal kosher salt: The precise texture and pure flavor of this salt really helps balance the sweetness and deepen the flavors.
Large eggs: Essential for binding the filling and creating that classic creamy pumpkin pie structure.
Libby’s 100% Pumpkin: Trust the classic—Libby’s gives reliable, rich results, crucial for a velvety filling.
Dark brown sugar: Lends deep, caramel notes that play beautifully with bourbon and pecans.
Toasted pecan halves: Toasting brings out the nuttiness and texture, giving every bite crunch and complexity.
Rolled oats: They add body and a homey texture, bridging the gap between pudding and pie.
Maple syrup: Adds mellow sweetness and subtle depth; real maple is worth it here.
Vanilla extract: Don’t skip—a splash of vanilla makes the whole pie taste warmer and rounder.
Bourbon: Adds sophistication and a hint of warmth to both the filling and the toffee sauce.
All-purpose flour: Just enough to help the filling set without getting stodgy.
Butterscotch chips: Little pockets of butterscotch that melt into the filling for pockets of gooey sweetness.
Milk of choice (I used almond): To thin out the toffee and make it pourable—pick your favorite.
Freshly grated nutmeg: Trust me: freshly grated brings the aroma and warmth to new heights.
Maldon flaky salt: The finishing touch for that addictive salted caramel vibe on top.

How to Make Salted Sticky Toffee Pudding Pumpkin Pie

Step 1: Prep and Preheat

Let’s kick things off! Position a rack in the center of your oven and crank it up to 375°F. The right oven temp means the crust will turn toasty and the filling will set to creamy perfection. It’s the little details that make this Salted Sticky Toffee Pudding Pumpkin Pie unforgettable!

Step 2: Make the Graham Cracker Crust

Break out your food processor and blitz the honey graham crackers until they’re the texture of sand—seriously fine is what you want. Add melted salted butter and that pinch of kosher salt, then pulse until everything looks and feels like wet sand (test it by pinching a bit between your fingers—it should hold!). Dump all of it into a 9-inch pie tin and press firmly along the bottom and up the sides to form an even crust. Don’t stress if it’s a bit crumbly; it’ll firm up as it cools!

Step 3: Whip Up the Pumpkin Pie Filling

In a big bowl, whisk together the eggs and pumpkin until totally smooth. Add dark brown sugar, those beautiful toasted pecans, oats, maple syrup, melted butter, vanilla, bourbon, and kosher salt. Give it a good stir so the flavors really get to know each other. Next, fold in the flour and butterscotch chips—these give the filling extra body and surprise bursts of sweetness!

Step 4: Make the Bourbon Toffee Sauce

Now it’s time for the magic sauce that sets Salted Sticky Toffee Pudding Pumpkin Pie apart. In a medium saucepan over medium heat, melt butter with dark brown sugar. Meanwhile, in a small bowl, whisk together milk, bourbon, and salt. Once the sugar and butter are bubbling and glossy (after about 2-3 minutes), pour in the bourbon-milk mixture. The pan will sizzle and bubble as the bourbon cooks off—stir constantly! Let it simmer, still stirring, for another 2-3 minutes until it reduces into a shiny toffee that, when lifted out, clings to your spatula yet is runnier than classic caramel. Take it off the heat and stir in the fresh nutmeg for a cozy, aromatic finish.

Step 5: Assemble the Pie

Pour a third of your warm bourbon-toffee sauce directly into the bottom of the prepared graham crust—this is your secret layer that delivers gooey, sticky surprises in every bite. Carefully spoon your pumpkin filling over the toffee, smoothing the top so it’s even. Then gently pour the rest of your toffee sauce over the top, letting it pool seductively across the surface.

Step 6: Bake

Place the pie on the center rack and bake for 35-45 minutes. You’re looking for a set center and bubbling, deeply golden toffee at the edges. The aroma? Irresistible. Don’t overbake—it should still have a hint of wobble in the center, which will firm up as it cools.

Step 7: Cool and Finish

Patience pays off! Pull the pie from the oven and allow it to cool for at least 30 minutes. While it’s still slightly warm, sprinkle generously with Maldon flaky salt to create that mouthwatering salted toffee crust. Now it’s ready to devour—or even better, serve just warm for absolute maximum gooeyness.

How to Serve Salted Sticky Toffee Pudding Pumpkin Pie

Garnishes

A final flourish of Maldon salt is non-negotiable for those sparkling, crunchy bites. If you really want to take things further, add an extra drizzle of warm toffee sauce, a scoop of vanilla ice cream, or a cloud of barely sweetened whipped cream to balance out the sticky richness.

Side Dishes

Salted Sticky Toffee Pudding Pumpkin Pie holds its own, so pair it with lighter sides. Fresh berries, roasted pears, or even a crisp apple salad make lovely, refreshing contrasts. For a special holiday table, serve alongside hot mulled cider or bold, black coffee.

Creative Ways to Present

For a dinner party, try baking the filling in ramekins for individual puddings (just reduce baking time). Or, serve pie slices with a dramatic drizzle of extra toffee and scatter with candied pecans. Leftover pie makes a luxurious breakfast too—try it gently rewarmed and topped with Greek yogurt and a little maple syrup for a cheeky start to your day!

Make Ahead and Storage

Storing Leftovers

Simply cover any leftover Salted Sticky Toffee Pudding Pumpkin Pie with plastic wrap or foil and store in the refrigerator. It will stay perfectly moist for up to four days, and the flavors just get cozier as they meld together.

Freezing

Yes, you can freeze this pie! Wrap whole pie or individual slices tightly in plastic wrap and transfer to a freezer bag. Thaw overnight in the refrigerator for best texture. The toffee sauce might get a bit stickier, but that’s just part of the magic.

Reheating

To bring back that just-baked warmth, pop slices in a low oven (about 300°F) for 10-15 minutes, or microwave individual slices on 50 percent power for 30-second bursts. If you want the top extra gooey, add a drizzle of extra toffee after warming.

FAQs

Can I make Salted Sticky Toffee Pudding Pumpkin Pie ahead of time?

Absolutely! This pie not only holds up well, it actually gets richer as it sits. Make it a day ahead, store covered in the fridge, and let it come to room temperature (or rewarm slightly) before serving.

Is there a substitute for bourbon?

If you prefer to skip the alcohol, you can swap bourbon for strong brewed coffee or apple cider for added flavor—just keep the measurements the same for a balanced result.

Can I use homemade pumpkin puree?

Sure! Homemade pumpkin puree works beautifully in this recipe. Just make sure your puree is very thick and well-drained; excess moisture can make the filling too loose.

What if I don’t have butterscotch chips?

Feel free to substitute white chocolate chips or even caramel bits. You can also leave them out, but they do add delightful pockets of sweetness that really elevate the pie.

My toffee sauce seized up—what now?

No worries. If your toffee seizes and gets grainy, try whisking in a tablespoon of warm milk over low heat until it smooths out again. A little patience (and elbow grease) usually does the trick!

Final Thoughts

Whether you’re looking to wow at your next fall gathering or just craving something above-and-beyond for dessert, Salted Sticky Toffee Pudding Pumpkin Pie belongs on your must-try list. This pie brings genuine excitement to every bite, from the sticky toffee top to the salted, buttery crumb. Gather your friends, grab a fork, and make something unforgettable together!

Salted Sticky Toffee Pudding Pumpkin Pie Recipe

★★★★★

5.3 from 7 reviews

Author: Mariam
Total Time: 1 hour 5 minutes
Yield: 1 9-inch pie 1x
Diet: Vegetarian

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Description

Indulge in the ultimate fall dessert with this Salted Sticky Toffee Pudding Pumpkin Pie. A delicious twist on classic pumpkin pie, this recipe features a decadent graham cracker crust, a rich pumpkin filling, and a luscious bourbon toffee topping, all finished with a sprinkle of flaky salt for the perfect balance of flavors.

Instructions

Graham Cracker Crust: Position the oven rack in the center and preheat to 375°F. Pulse graham crackers in a food processor, then mix with melted butter and salt. Press into a pie tin.
Pumpkin Filling: Whisk eggs and pumpkin, then add sugar, pecans, oats, syrup, butter, vanilla, bourbon, and salt. Mix in flour and butterscotch chips.
Bourbon Toffee: Melt butter and sugar, add milk, bourbon, and salt. Cook until glossy, then add nutmeg. Pour 1/3 toffee in crust, add pumpkin filling, pour remaining toffee on top.
Bake: Bake at 375°F for 35-45 minutes until set. Cool for 30 minutes, sprinkle with flaky salt before serving.

Notes

For a richer flavor, you can use homemade pumpkin puree instead of canned.
Feel free to adjust the bourbon in the toffee to suit your preference for alcohol flavor.
This pie is best served slightly warm or at room temperature.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American