Save A luscious pie combining silky pumpkin and rich butterscotch custard in a buttery crust, topped with fluffy whipped cream. Perfect for autumn gatherings or holiday tables.
I first made this pie for Thanksgiving and everyone was wowed by the decadent butterscotch flavor layered with the traditional pumpkin. The creamy texture and buttery crust make it an instant favorite at our fall celebrations.
Ingredients
- Crust: 1 1/4 cups (160 g) all-purpose flour, 1/2 teaspoon salt, 1 tablespoon granulated sugar, 1/2 cup (115 g) unsalted butter (cold and cubed), 3 4 tablespoons ice water
- Butterscotch Pumpkin Filling: 3/4 cup (150 g) dark brown sugar (packed), 1/4 cup (60 g) unsalted butter, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 2 large eggs, 1 cup (240 ml) whole milk, 1/2 cup (120 ml) heavy cream, 1 cup (225 g) pumpkin purée (not pumpkin pie filling), 1 teaspoon pure vanilla extract
- Topping: 1 cup (240 ml) heavy whipping cream (cold), 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust:
- In a bowl, whisk together flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven:
- Set oven to 375°F (190°C).
- Roll and chill dough:
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) pie pan. Transfer and gently press into the pan. Trim and crimp the edges. Chill for 15 minutes.
- Blind bake crust:
- Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and parchment, bake 8 10 minutes more until lightly golden. Cool slightly.
- Make butterscotch:
- In a saucepan over medium heat, melt brown sugar and butter, stirring constantly, until bubbly and thickened (about 2 3 minutes). Remove from heat.
- Prepare filling:
- In a large bowl, whisk together cornstarch, cinnamon, ginger, nutmeg, salt, and eggs. Slowly whisk in milk and heavy cream. Whisk in pumpkin purée and vanilla. Gradually whisk in the warm butterscotch mixture.
- Bake pie:
- Pour filling into the pre-baked crust. Bake for 35 40 minutes, or until the edges are set and the center jiggles slightly. Cool to room temperature, then refrigerate at least 2 hours until fully set.
- Prepare topping:
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over the chilled pie.
- Serve:
- Slice and serve chilled.
Save Every year my family requests this pie for our fall harvest dinner and I love watching everyone sneak extra slices after dessert.
Required Tools
Mixing bowls, pastry cutter or fork, rolling pin, 9-inch (23 cm) pie pan, parchment paper & pie weights, saucepan, whisk, electric mixer
Allergen Information
Contains: Wheat (gluten), milk, eggs. May have traces of nuts if optional toppings are used. Always check ingredient labels.
Nutritional Information (per serving)
Calories: 420, Total Fat: 27 g, Carbohydrates: 42 g, Protein: 5 g
Save This pie is sure to be a showstopper on your holiday table. Enjoy every silky, spiced bite!
Recipe FAQs
- → How do you prevent a soggy crust?
Blind bake the crust using parchment and pie weights before adding the filling to ensure a crisp texture.
- → Can I use canned pumpkin puree?
Yes, canned pumpkin puree works well. Just avoid varieties with added spices or sweeteners.
- → What is the best way to whip cream for topping?
Use cold, heavy whipping cream and beat on medium speed until soft peaks form, then add sugar and vanilla.
- → How do I know when the filling is set?
Bake until the edges are firm and the center jiggles slightly. Chill for several hours to fully set.
- → Are there shortcuts for the crust?
Substitute a ready-made graham cracker crust for convenience, though homemade yields best flavor.
- → Can I make it ahead of time?
Yes, prepare and chill the pie a day in advance. Add whipped topping just before serving for freshness.