Heath Bar Pumpkin Pie

In my family, pumpkin pie is a must for Turkey Day.  I like to add a hip twist on the classic by making a Heath bar crunch topping.  The toffee and chocolate take pumpkin to a whole other level.  You can use your favorite pumpkin pie recipe and add the heath bar topping to it (see step 4 below), or use my favorite (healthier) version as your base.



Heath Bar (Toffee) Crunch Pumpkin Pie


3/4 C. brown sugar, packed

1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. ground nutmeg

1/8 tsp. ground cloves

12oz can fat-free or low-fat evaporated milk

1 large egg + 2 egg whites (or 2 large eggs total)

15oz unsweetened pumpkin, pureed (homemade from pie pumpkin or canned)

1 pie crust (homemade or store bought)

2/3 C. crumbled heath bar baking bits or chocolate toffee crumbles


1.       Preheat oven to 425 degrees.  Combine the first 8 ingredients (sugar through egg) in a large bowl with a whisk.  Add the pumpkin puree and continue whisking until well combined (should be a smooth mixture).


2.       Take prepared pie crust dough and roll it into a 10” circle or the size of your pie plate.  Coat the pie plate with cooking spray and place the rolled out crust into the plate, leaving an even amount of dough hanging over the edges of the plate all the way around.  Using your fingertips, press the dough into the bottom and along the sides of the plate.  Take remaining dough and fold in under the top edge of the plate all the way around.  Using your index fingers, press one finger down on the dough and the finger from your other hand up from the under side of the dough next to the first finger.  Continue all the way around the edge of the plate to make a fluted crust. 


3.       Pour pumpkin filling mixture into the prepared crust.  Place the pie plate on a baking sheet (optional: line with tinfoil for easy clean up).  Bake at 425 degrees for the first 10 minutes.  Leave the pie in the oven and reduce the oven temperature to 350 degrees.  Bake for an additional 40-50 minutes, checking the crust periodically and if it is already golden brown make a pie shield (cut tinfoil into long strips and carefully place if over the edge of the pie – just over the crust). Bake until the center is almost set; with an oven mitt on your hand, gently jiggle the oven rack to check the firmness of the filling – it should be mostly firm with a slight jiggle.  Remove the pie from the oven and place on a wire rack.


4.       While the pie is still hot, sprinkle the heath bar bits evenly around the edges and in the middle of the pie.  The heath bar bits will melt slightly and adhere to the top of the filling.  Let the pie cool completely before serving.




You can find heath bar baking bits in the grocery store near the chocolate chips.  If you can’t find the pre-crumbled baking bits buy whole Heath bars, put them in a plastic ziplock bag and crush with a rolling pin or can until you have crushed them into small chunks.