Pumpkin Pie "Blondie" with Toffee Pieces

Ingredients:

Cake

• 1 1/3 cups crushed graham crackers (about 10)
• 1 tbsp. granulated sugar
• 5 tbsp unsalted butter, melted

Filling

• 110 g unsalted butter
• 3/4 cup pumpkin puree
• 1 cup dark brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 0.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.5 tsp salt
• 3/4 cup flour
• 1/4 cup toffee pieces

Ganache

• 220 g white chocolate, chopped + shaved white chocolate for topping
• 3 tablespoons heavy cream
• 2 tablespoons pumpkin puree

Preparation:

1. Bake the cake:

   
   Preheat oven to 350°F (175°C). Combine crushed graham crackers and sugar in a large bowl. Stir in melted butter to evenly moisten the mixture. Pour into a 9-inch (22 cm) pie pan and press firmly into the bottom and sides, using the bottom of a glass to help. Bake until golden brown, 12-14 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
   

2. Meanwhile, prepare the filling:

   
   In a medium saucepan, melt the butter over medium heat. Stir in the pumpkin puree and brown sugar until completely dissolved. Remove from heat and whisk in the egg, vanilla, cinnamon, ginger, and salt. Stir in the flour until smooth, then fold in the toffee pieces. Pour the filling into the crust and smooth the top.
   
3. Bake the pie until the top is golden brown and cracking, and a toothpick inserted into the filling comes out clean, 30-35 minutes. Transfer to a wire rack to cool completely, at least 2 hours.

4. Meanwhile, prepare the ganache:

   
   Combine the white chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is almost melted, about 1 minute 30 seconds; stir until smooth. It's okay if some of the butter separates. Stir in the pumpkin puree until smooth.
   
5. Carefully pour the pumpkin ganache over the cooled pie and spread it right to the edges. Sprinkle with chocolate shavings. Refrigerate the pie to set, about 40 minutes. Bring to room temperature before serving.