Butterscotch and Pumpkin lovers unite: Pumpkin Butterscotch Pie! The second I feel the brisk cool air of fall and before the first leaf falls to ground, it’s pumpkin baking season!
Pumpkin Butterscotch combines your favorite pumpkin pie filling swirled with a heavenly butterscotch filling. The result is a beautiful butterscotch marbled pumpkin pie; a true work of art so beautiful to behold but even tastier with every bite.
As with any pumpkin pie I add a generous dollop of whipped topping. If you have read my Apple Butter Pumpkin Pie you know my strong feelings for non-dairy whipped topping with pumpkin pie. “I am a firm believer that any kind of pumpkin pie requires non-dairy whipped topping; otherwise it’s just not right.”
A little bit about the assembly of your next masterpiece. Once you have the pumpkin pie filling ready spoon in large spoonfuls of the butterscotch filling.
Run a knife through the butterscotch (not too much) to swirl it around.
Bake for about 45-50 minutes @ 350 and let cool to serve.
Have fun saving the last slice for yourself; remember, you need to take care of yourself before you can take care of anyone else! So, if that means you need the last slice…make it yours.
Pumpkin Butterscotch Pie
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.)
