# 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 packed dark brown sugar
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 cold heavy whipping cream
19 - 2 tablespoons powdered sugar
20 - 1/2 teaspoon vanilla extract
# Method:
01 - Whisk together flour, salt, and sugar in a mixing bowl. Cut in cold, cubed butter using a pastry cutter or fork until the texture resembles coarse crumbs. Drizzle in ice water, one tablespoon at a time, stirring just until the mixture forms a dough. Shape into a disk, wrap tightly in plastic, and refrigerate for a minimum of one hour.
02 - Set oven temperature to 375°F (190°C) and allow to preheat fully.
03 - On a lightly floured work surface, roll chilled dough until large enough to line a 9-inch pie pan. Gently lift and press into the pan, trimming excess and crimping the edges. Refrigerate pan with dough for 15 minutes to firm up.
04 - Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and paper, bake an additional 8–10 minutes until crust edges are lightly golden. Allow to cool slightly.
05 - In a saucepan over medium heat, melt the dark brown sugar and butter, stirring continuously until mixture bubbles and thickens, approximately 2–3 minutes. Remove from heat.
06 - In a large bowl, whisk together cornstarch, cinnamon, ginger, nutmeg, salt, and eggs until combined. Slowly pour in milk and heavy cream, mixing thoroughly. Add pumpkin purée and vanilla extract, whisk to incorporate. Gradually blend in the warm butterscotch mixture until smooth and uniform.
07 - Pour prepared filling into the baked crust. Return to oven and bake for 35–40 minutes, or until edges are set and center jiggles slightly when moved. Cool to room temperature, then refrigerate for at least 2 hours until fully set.
08 - Combine heavy whipping cream, powdered sugar, and vanilla extract in a bowl. Using an electric mixer, whip until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
09 - Cut pie into slices using a sharp knife and serve chilled for best texture.
