The Change In The Weather Means Griff's Toffee Praline Pumpkin Pie
Posted by Mark Cockerille on
We have had so many hot days here lately that when we had 3 or 4 nights where it cooled off enough to open the windows, I was in hog heaven! When the chilly night air slips in and the curtains billow just a bit, I can tell that fall is not too far away! My thoughts start to turn to chilly days, football, final days of grass cutting for awhile and holiday baking. The meals get hardier and the desserts get richer. When I go home for Thanksgiving (600 miles away!) I take desserts that travel well, like Pecan pie or my Grandma Beach's Chocolate Pound Cake. Sometimes, though, if I'm lazy or didn't have time to bake, I will get off Exit 222 on 81 North and there, right off the exit, is Mrs. Rowe's Restaurant. (Great fried chicken, meatloaf and chicken livers). But really, it is all about the pies. This restaurant sells so many pies during major holidays that they have to set up a separate room for pickup...Coconut Cream, Cherry, Chocolate...so many pies! I usually will get a Coconut Cream pie or Cherry, my sister's favorite. Then back on the road in anticipation of seeing family, eating country ham, turkey and the corn pudding, among all the other staples on the table. But the sideboard is reserved for all the desserts at my sister's house. Laden is the word that comes to mind. The sideboard groans with all the desserts it displays. Ahh, the holidays are coming!
In this month's episode of What's InSTORE Fridays, I show you how to gussie up a Pumpkin pie using Griff's Pecan Toffee. First, make a Praline topping, then stir in chopped up bits of the wonderful toffee to spread on top. We sell two flavors: Pecan Toffee and Coffee Toffee. Buy it here.
The toffee itself is a little bit of decadence that reaches the sublime. See the recipe below. Be sure to leave me a message telling me what your favorite pie is! Mine is Peach Pecan. A close 2nd is Chocolate.
Griff's Toffee Praline Pumpkin Pie
(Recipe courtesy of Griff's Toffee, Chapel Hill, NC)
- 2/3 cup brown sugar
- 3 Tablespoons sugar
- 1/2 teaspoon salt
- 2 Tablespoons butter
- 3 Tablespoons heavy cream
- 1 store bought Pumpkin pie or frozen pie, baked and cooled
- 1 1/2 cups Griff's Pecan Toffee, chopped
In a sauce pan, melt first 5 ingredients. Then bring to a boil over medium heat and cook for 5 minutes, stirring constantly. Remove from heat and stir in chopped toffee. Working quickly, spread mixture over the Pumpkin pie. Garnish with leftover toffee bits. Enjoy!