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
Pumpkin & Butterscotch lovers unite! Your favorite spiced pumpkin pie with swirls of creamy butterscotch ready to be served at your next holiday feast!
8
40
minutes50
minutesKeep the screen of your device on
Ingredients
- Pumpkin Pie Filling
15 ounces 425.24 g can pumpkin
1 cup 200 g pure cane sugar
3/4 teaspoon 3/4 teaspoon ginger
1 teaspoon 1 teaspoon cinnamon
1/4 teaspoon 1/4 teaspoon nutmeg
1/2 teaspoon 1/2 teaspoon mace
1/4 teaspoon 1/4 teaspoon salt
1/2 cup 118.29 ml whole milk (whole, 2% or evaporated) evaporated makes "filling creamier"
3 large 3 eggs
- Butterscotch Filling
2/3 cup 113.39 g butterscotch baking chips
1/3 cup 78.78 ml heavy whipping cream
1 tablespoon 1 tablespoon tablespoon butter
2 tablespoons 2 tablespoons all-purpose flour
1/4 cup 30 g powdered sugar
- Grandma's Pie Crust (for single crust)
1 cup 125 g all purpose flour
1/2 teaspoon 1/2 teaspoon salt
2 tablespoons 2 tablespoons pure cane sugar
1/8 teaspoon 1/8 teaspoon baking powder
1/2 cup 118.29 ml vegetable shortening
1/4 cup 59.15 ml cold water
Directions
- 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 F.
- 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.)
- Bake at 350 for 45 to 50 minutes. Let cool and serve with whipped topping!
