Butterscotch Pumpkin Pie
This delightful dessert combines the earthy richness of pumpkin with the sweet, buttery notes of butterscotch, all elevated by a medley of seasonal spices
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Ingredients
For the Butterscotch Pumpkin Filling:
- 1 cup pumpkin puree (canned)
- 1 cup butterscotch chips
- ¾ cup brown sugar (light coloured measured packed )
- 3 large eggs
- 1 ½ cups evaporated milk
- 1 teaspoon vanilla extract (pure)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Pie Crust:
- pie crust (homemade or storebought)
Instructions
Step 1: Prepare the Butterscotch Pumpkin Filling
- In a saucepan, melt the butterscotch chips over low heat until smooth and creamy.
- In a large mixing bowl, whisk together the pumpkin puree, melted butterscotch, brown sugar, eggs, evaporated milk, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined.
Step 2: Prepare the Pie Crust
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust on a lightly floured surface and gently place it in a 9-inch pie dish. Press the crust into the bottom and sides of the dish.
Step 3: Fill the Pie Crust
- Pour the prepared butterscotch pumpkin filling into the pie crust, spreading it out evenly.
Step 4: Bake the Pie
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the filling is set and slightly jiggly in the center.
- Remove the pie from the oven and let it cool on a wire rack.
Step 5: Serve and Enjoy
- Once the pie has cooled to room temperature, slice it and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store any leftovers in the refrigerator for up to three days.
Notes
Notes and Tips
Perfecting the Filling: To prevent the butterscotch from seizing when melting, stir it continuously over low heat until smooth. Avoid Overbaking: Keep a close eye on the pie as it bakes to prevent overcooking. The filling should be set but slightly jiggly in the center. Pre-Baking the Crust: To prevent a soggy bottom, you can pre-bake the pie crust for about 10 minutes before adding the filling.
Perfecting the Filling: To prevent the butterscotch from seizing when melting, stir it continuously over low heat until smooth. Avoid Overbaking: Keep a close eye on the pie as it bakes to prevent overcooking. The filling should be set but slightly jiggly in the center. Pre-Baking the Crust: To prevent a soggy bottom, you can pre-bake the pie crust for about 10 minutes before adding the filling.
Nutrition
Serving: 1 sliceCalories: 269 kcalCarbohydrates: 48 gProtein: 6 gFat: 6 gSaturated Fat: 3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 0.01 gCholesterol: 86 mgFiber: 1 gSugar: 44 gIron: 1 mg
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