Butter Pecan Toffee Pumpkin Pie

• Perfect Pumpkin Pie
• 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)

1. Melt butter in large nonstick skillet over medium-high heat.
2. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes.
3. Transfer to sheet of foil; cool.
4. Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars.
5. Sprinkle over baked crust.
6. Pour in Perfect Pumpkin Pie filling; bake and cool as directed.
7. DO AHEAD Can be made 1 day ahead.
8. Cover; chill.
9. Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie.
10. Garnish with remaining pecans.

pie, unsalted butter, pecan halves, brown sugar, water, toffee bits

Taken from www.epicurious.com/recipes/food/views/butter-pecan-toffee-pumpkin-pie-236480 (may not work)