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.
The first time I made this for my family was at Thanksgiving. The blend of pumpkin and butterscotch instantly became a requested favorite each holiday, and every year we look forward to its creamy layers and comforting spices.
Ingredients
- All-purpose flour: 1 1/4 cups (160 g), for crust
- Salt: 1/2 teaspoon, for crust and filling
- Granulated sugar: 1 tablespoon, for crust
- Unsalted butter: 1/2 cup (115 g), cold and cubed for crust; 1/4 cup (60 g) for filling
- Ice water: 3 4 tablespoons, for crust
- Dark brown sugar: 3/4 cup (150 g), packed, for filling
- Cornstarch: 1 tablespoon, for filling
- Ground cinnamon: 1 teaspoon, for filling
- Ground ginger: 1/2 teaspoon, for filling
- Ground nutmeg: 1/4 teaspoon, for filling
- Large eggs: 2, for filling
- Whole milk: 1 cup (240 ml), for filling
- Heavy cream: 1/2 cup (120 ml) for filling; 1 cup (240 ml) for topping
- Pumpkin purée: 1 cup (225 g), not pumpkin pie filling, for filling
- Vanilla extract: 1 teaspoon for filling; 1/2 teaspoon for topping
- Powdered sugar: 2 tablespoons, for topping
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 and roll:
- Preheat oven to 375°F (190°C). 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 We always eat the first slice together after dinner, and the last piece is usually fought over during midnight kitchen raids. It's one of those desserts that makes everyone smile as soon as it hits the table.
Required Tools
Mixing bowls, pastry cutter or fork, rolling pin, pie pan, parchment paper, pie weights, saucepan, whisk, electric mixer.
Allergen Information
Contains: Wheat (gluten), milk, eggs. If topping with pecans, possible traces of nuts. Always check ingredient labels.
Nutritional Information
Per serving: 420 calories, 27 g total fat, 42 g carbohydrates, 5 g protein.
Save This pie makes every autumn gathering special. Enjoy every creamy, nostalgic bite!
Recipe Guide
- → How do I achieve a flaky pie crust?
Use cold, cubed butter and handle the dough minimally. Chilling before baking helps keep layers tender and flaky.
- → Can I substitute canned pumpkin for pumpkin purée?
Yes, as long as you avoid pumpkin pie filling. Pure canned pumpkin provides the best texture and flavor.
- → Is blind baking necessary for the crust?
Blind baking prevents a soggy base, ensuring the crust stays crisp beneath the custard filling.
- → What spices complement the pumpkin filling?
Cinnamon, ginger, and nutmeg enhance the earthy sweetness of pumpkin and provide warmth to the custard.
- → What can I use for whipped cream topping?
Heavy whipping cream, powdered sugar, and vanilla create a soft, sweet topping for a creamy finish.
- → Are there suitable serving suggestions?
Pair slices with tawny port or spiced chai. Consider toasted pecans or butterscotch chips for extra flavor.