Butterscotch Pumpkin Cream Pie (Printable Version)
Pumpkin and butterscotch custard nestled in a buttery crust, finished with whipped cream. Perfect for festive tables.
# What You’ll Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water
→ Butterscotch Pumpkin Filling
06 - 3/4 cup dark brown sugar, packed
07 - 1/4 cup unsalted butter
08 - 1 tablespoon cornstarch
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground ginger
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon salt
13 - 2 large eggs
14 - 1 cup whole milk
15 - 1/2 cup heavy cream
16 - 1 cup pumpkin purée (not pumpkin pie filling)
17 - 1 teaspoon pure vanilla extract
→ Topping
18 - 1 cup heavy whipping cream, cold
19 - 2 tablespoons powdered sugar
20 - 1/2 teaspoon vanilla extract
# Step-by-Step Guide:
01 - In a mixing bowl, whisk together flour, salt, and sugar. Incorporate cold butter using a pastry cutter or fork until the mixture forms coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough forms. Shape into a disk, wrap with plastic, and chill for at least 1 hour.
02 - Set oven temperature to 375°F (190°C).
03 - On a lightly floured surface, roll out the dough to fit a 9-inch pie pan. Transfer and gently press into the pan, trimming excess and crimping edges. Chill pan for 15 minutes.
04 - Line unbaked pastry with parchment paper, fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake an additional 8 to 10 minutes until lightly golden. Allow to cool slightly.
05 - Melt brown sugar and butter in a saucepan over medium heat, stirring continuously until mixture is bubbly and thickened, about 2 to 3 minutes. Remove from heat.
06 - In a large bowl, whisk together cornstarch, cinnamon, ginger, nutmeg, salt, and eggs. Add milk and heavy cream gradually while whisking. Incorporate pumpkin purée and vanilla extract. Whisk in the warm butterscotch mixture slowly to avoid curdling.
07 - Pour prepared filling into prebaked crust. Bake for 35 to 40 minutes, until edges are set and center remains slightly jiggly. Let cool to room temperature, then refrigerate for at least 2 hours to allow setting.
08 - With an electric mixer, beat heavy whipping cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over chilled dessert.
09 - Cut into portions and serve chilled.
# Additional Tips::
01 -
- Unique twist on classic pumpkin pie blends butterscotch and warm spices for incredible flavor
- Elegant centerpiece for holiday tables and easy to make ahead
02 -
- This recipe contains gluten, dairy, and eggs
- Chilling helps maintain the creamy texture and clean slices
03 -
- Use cold butter for a tender, flaky crust
- For effortless slicing, chill the pie fully and use a hot knife