Pumpkin Butterscotch Pie
Pumpkin & Butterscotch lovers unite! Your favorite spiced pumpkin pie with swirls of creamy butterscotch ready to be served at your next holiday feast!
Ingredients
Pumpkin Pie Filling
- One 15-ounce can pumpkin
- 1 cup pure cane sugar
- 3/4 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon mace
- 1/4 teaspoon salt
- 1/2 cup whole milk (whole, 2% or evaporated) evaporated makes "filling creamier"
- 3 large eggs
Butterscotch Filling
- 2/3 cup butterscotch baking chips
- 1/3 cup heavy whipping cream
- 1 tablespoon tablespoon butter
- 2 tablespoons all-purpose flour
- 1/4 cup powdered sugar
Grandma's Pie Crust (for single crust)
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons pure cane sugar
- 1/8 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 cup cold water
Instructions
Grandma's Pie Crust
Butterscotch Marble Filling
- Place butterscotch baking chips in a medium sized bowl and set aside.
- On stove top at medium to medium high heat, add the cream with butter and heat until it just begins to simmer.
- Immediately pour cream over butterscotch chips and let sit for 10 minutes.
- With a hand whisk, whisk butterscotch chips until smooth and all chips are melted.
- In a separate bowl, stir the powdered sugar and flour together and then whisk into still warm butterscotch chip mixture. Set aside for swirling into pumpkin pie.
Pumpkin Pie filling & Assembly
- Preheat oven to 350.
- With electric mixer (I like my KitchenAid hand mixer), mix the pumpkin, spices and eggs, beat for about 1 to 2 minutes.
- Add milk and mix on low speed until filling is thoroughly mixed.
- Pour into unbaked pie shell.
- Drop large spoonfuls of warm butterscotch filling into pumpkin and swirl with a knife. (If butterscotch has cooled off too much and become solid, warm for about 10 seconds in microwave.)