Butterscotch Pumpkin Cream Pie (Printable)
Silky pumpkin and butterscotch layered in a buttery crust, crowned with whipped cream and perfect for festive occasions.
# Components:
→ 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 dark brown sugar, packed
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 heavy whipping cream, cold
19 - 2 tablespoons powdered sugar
20 - 1/2 teaspoon vanilla extract
# Method:
01 - Whisk flour, salt, and sugar in a mixing bowl. Cut in cold butter until the mixture forms coarse crumbs. Add ice water gradually, mixing just until dough forms. Shape into a disk, wrap, and chill for at least 1 hour.
02 - Set oven to 375°F (190°C).
03 - On a floured surface, roll the chilled dough to fit a 9-inch pie pan. Transfer and press gently in the pan. Trim and crimp the edges. Refrigerate for 15 minutes.
04 - Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment. Bake an additional 8–10 minutes until lightly golden. Cool slightly.
05 - In a saucepan over medium heat, melt brown sugar and butter, stirring constantly until bubbly and slightly thickened, about 2–3 minutes. Remove from heat.
06 - Whisk cornstarch, cinnamon, ginger, nutmeg, salt, and eggs in a large bowl. Slowly whisk in milk and heavy cream. Incorporate pumpkin purée and vanilla extract. Gradually whisk in warm butterscotch mixture.
07 - Pour the filling into the pre-baked crust. Bake for 35–40 minutes until set at the edges and the center jiggles slightly. Cool to room temperature, then chill for at least 2 hours.
08 - Whip heavy cream, powdered sugar, and vanilla until soft peaks form using an electric mixer. Spread or pipe over the chilled pie.
09 - Slice and serve chilled.
# Expert Advice:
01 -
- Luxuriously creamy and decadent
- Perfect centerpiece for fall holidays
02 -
- Pie must be chilled fully before slicing for best texture
- Contains wheat, dairy, and eggs always check labels if allergies are a concern
03 -
- Use cold butter for the flakiest crust
- Let the pie chill fully to set the creamy filling