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 baked this pie was for a family Thanksgiving. Its sweet aroma filled our kitchen, and the combination of butterscotch and pumpkin quickly made it a holiday tradition.
Ingredients
- Crust: 1 1/4 cups (160 g) all-purpose flour, 1/2 teaspoon salt, 1 tablespoon granulated sugar, 1/2 cup (115 g) unsalted butter, cold and cubed, 3 4 tablespoons ice water
- Butterscotch Pumpkin Filling: 3/4 cup (150 g) dark brown sugar, packed, 1/4 cup (60 g) unsalted butter, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 2 large eggs, 1 cup (240 ml) whole milk, 1/2 cup (120 ml) heavy cream, 1 cup (225 g) pumpkin purée (not pumpkin pie filling), 1 teaspoon pure vanilla extract
- Topping: 1 cup (240 ml) heavy whipping cream, cold, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
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 oven:
- Preheat oven to 375°F (190°C).
- Roll and fit the dough:
- 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:
- 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 the 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.
- Mix the 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.
- Whip topping:
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over the chilled pie.
- Slicing:
- Slice and serve chilled.
Save Our children love helping spread the whipped cream on top, making this pie a joyful family tradition every fall.
Flavor Variations
Try adding a pinch of cardamom, or topping with candied ginger for extra zing. Toasted pecans or butterscotch chips are great sprinkled over the whipped cream.
Serving Suggestions
This pie pairs beautifully with a glass of tawny port, spiced chai, or even a scoop of vanilla ice cream for a festive dessert experience.
Make Ahead and Storage
The pie can be made 1 day in advance and stored covered in the refrigerator. Whipped cream topping can be added just before serving for freshest taste.
Save This butterscotch pumpkin cream pie brings together rich flavors for a memorable dessert. Enjoy every silky bite at your next celebration!
Recipe FAQ
- → Can I use canned pumpkin purée?
Yes, canned pumpkin purée works perfectly. Avoid pumpkin pie filling, which contains added sugar and spices.
- → How do I prevent a soggy crust?
Blind baking the crust ensures it’s crisp. Chilling the dough and using pie weights are key for optimal texture.
- → What spices enhance the flavor?
Cinnamon, ginger, and nutmeg create a warming profile that complements both pumpkin and butterscotch notes.
- → Can I prepare this dessert ahead?
Absolutely. It can be made a day in advance and refrigerated until serving. Add whipped topping just before serving.
- → Are there crust alternatives?
A graham cracker crust provides a delicious shortcut and slightly different texture. Both options taste wonderful.
- → Is this suitable for vegetarians?
Yes, it contains dairy and eggs but is free from meat and gelatin, making it ideal for vegetarian diets.