Busters Recipes

Pecan Toffee Pumpkin Pie

1 frozen pumpkin pie (37 oz)
1/2 stick butter, softened (1/4 cup)
3/4 cup firmly packed light brown sugar
3/4 cup pecans, chopped

Heat oven to 375. Bake frozen pumpkin pie until edges are set but center of pie is slightly wet, about 55 minutes. Increase oven heat to 400. In a medium bowl, using a rubber spatula, cream together butter and brown sugar. Fold in pecans. Gently sprinkle onto hot pumpkin pie to cover and bake until topping is just browned, 10 to 15 minutes. Cool in pan on wire rack to room temperature before serving.
Makes 8 servings

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