butter-pecan-toffee-pumpkin-pie-236480.json

{
    "directions": [
        "Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars. Sprinkle over baked crust. Pour in Perfect Pumpkin Pie epi:recipelinkfilling; bake and cool as directed. DO AHEAD Can be made 1 day ahead. Cover; chill. Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.</epi:recipelink>"
    ],
    "ingredients": [
        "Perfect Pumpkin Pieepi:recipelink</epi:recipelink>",
        "1 tablespoon unsalted butter",
        "1 cup pecan halves",
        "2 tablespoons brown sugar",
        "2 teaspoons water",
        "1/4 cup toffee bits or chopped toffee bars (such as Skor or Heath)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Food Processor",
        "Nut",
        "Dessert",
        "Bake",
        "Thanksgiving",
        "Pecan",
        "Pumpkin",
        "Fall",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Butter Pecan Toffee Pumpkin Pie",
    "url": "http://www.epicurious.com/recipes/food/views/butter-pecan-toffee-pumpkin-pie-236480"
}