Dulce de Leche Pumpkin- Toffee Pie

INGREDIENTS

deep dish pie crust (frozen or make your own)

3/4 cup

canned dulce de leche (about- maybe a little less)

large eggs

1 15 ounce can

of pure pumpkin puree (not pumpkin-pie filling)

1 cup

firmly packed brown sugar

2 tbsp

all-purpose flour

1 tbsp

pure vanilla extract

1/2 tsp

salt

1 tsp

ground cinnamon

3/4 tsp

ground ginger

1/4 tsp

ground nutmeg

1 12 ounce can

evaporated milk

whipped cream and toffee bits for garnish, if desired