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Pumpkin-Caramel-Toffee Pie

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Ingredients

1/2 (15-oz.) package refrigerated piecrusts

3/4 cup canned dulce de leche

2 large eggs

1 (15-oz.) can pumpkin

1 cup firmly packed brown sugar

2 tablespoons all-purpose flour

1 tablespoon vanilla extract or vanilla bean paste

1/2 teaspoon salt

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 (12-oz.) can evaporated milk

Garnishes: sweetened whipped cream, toffee bits

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