Butterscotch Pumpkin Pie
photo by Lalaloula
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1 (15 ounce) package pastry dough, refrigerated rolled double crust
- 3⁄4 cup butterscotch chips
- 1⁄2 cup heavy cream
- 1 (15 ounce) can solid pack pumpkin
- 1 egg
- 1 egg yolk
- 1⁄4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1 pinch ground nutmeg
directions
- Preheat oven to 425 degrees F, then unroll one of the pastry crusts & fit it into a 9-inch pie plate. Refrigerate until ready to fill.
- In a small saucepan, combine butterscotch chips & heavy cream, & turn heat up to medium, heating about 5 minutes, whisking occasionally, until smooth, then set aside to cool slightly.
- Meanwhile, in a large bowl, whisk together pumpkin puree, egg & egg yolk, sugar, pumpkin pie spice, salt, ginger & nutmeg.
- Slowly whisk in butterscotch mixture until incorporated, then spoon into crust-lined pie plate & spread smooth.
- Unroll 2nd crust/dough, AND IF USING A LATTICE PIE CUTTER, spread the crust/dough on top of the cutter. Then use a rolling pin to roll across the dough to cut & create the lattice pattern. Carefully remove piecrust from lattice cutter, trying not to stretch it, & place it on top of the pie.Fold over edge & crimp decoratively.
- IF YOU HAVE NO LATTICE PIE CUTTER, use small cookie cutters to create a design (OR carve a jack-o-lantern face !) & proceed as indicated above.
- Bake for 25 minutes, then reduce temperature to 350 degrees F & bake an additional 35 minutes, until crust is browned & pie puffs slightly, covering edge of pie with foil if it is browning too quickly.
- Cool at room temperature on wire rack.
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Reviews
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WOW, this is a GREAT pie! It has such a creamy texture and is sooo yummy! The butterscotch really goes perfectly with the pumpkin and makes this special! LOVED IT! :)<br/>I used this great recipe for the crust: Recipe #282494.<br/>I only used 1 egg and 1 flax egg in the filling and yogurt in place of cream as I was out of the latter. The tang from the yogurt was a nice contrast to the sweetness from the butterscotch chips. I also left out the sugar in the filling and found it was plenty sweet like that. Definitely a keeper that I cant wait to make again. THANKS for sharing, Syd!<br/>Made and reviewed on recommendation of Weekend Cooker in December 2011.
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I made this for Thanksgiving and everyone loved it! I do not usually like pumpkin pie, but with the butterscotch it sweetened it up and made it so good!! I like that it has a top crust too, that is my favorite part. I couldn't find a lattice cutter and no time to order one so I used a small leaf cookie cutter to make a design. Also made this for DSs Thanksgiving pie sale and it was one of the firsts to go!!
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Chose this recipe because it seemed to be a somewhat basic recipe, except for the butterscotch, but I will be the first to say that the butterscotch definately gives it great flavor, and a unique recipe for me to keep, we all enjoyed it very much and is a great change of pace. Looking forward to making this again for Thanksgiving. Made for PRMR tag..
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An interesting change of pace from my usual pumpkin pie. This unexpected combo of flavors worked better than I thought it might. While I don't think this will become my everyday go-to pumpkin pie, I will certainly keep this in the rotation, especially for those fans of butterscotch I have in my circle of friends and family. I may lighten it up a bit by omitting the top crust; while it was good and looked pretty, I don't know if it did much to enhance the flavor. Even so, my fiance loved this! Thanks for sharing!
Tweaks
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WOW, this is a GREAT pie! It has such a creamy texture and is sooo yummy! The butterscotch really goes perfectly with the pumpkin and makes this special! LOVED IT! :)<br/>I used this great recipe for the crust: Recipe #282494.<br/>I only used 1 egg and 1 flax egg in the filling and yogurt in place of cream as I was out of the latter. The tang from the yogurt was a nice contrast to the sweetness from the butterscotch chips. I also left out the sugar in the filling and found it was plenty sweet like that. Definitely a keeper that I cant wait to make again. THANKS for sharing, Syd!<br/>Made and reviewed on recommendation of Weekend Cooker in December 2011.