Butterscotch Pumpkin Spice Pie

Discover the magic of autumn with our Butterscotch Pumpkin Spice Pie, where the rich, creamy texture of pumpkin combines with the sweet notes of butterscotch to create a dessert that's both comforting and indulgent. Perfect for holiday gatherings or a cozy night in, this pie is a delightful twist on tradition.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

1 9-inch pie crust

1 cup canned pumpkin puree

1/2 cup butterscotch chips

1 cup heavy cream

1/2 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp salt

1/4 cup unsalted butter

Instructions

1. Preheat the oven to 375°F (190°C).

2. Roll out the pie crust and fit it into a 9-inch pie pan, crimping the edges as desired.

3. In a small saucepan, melt the butterscotch chips with the butter over low heat, stirring until smooth. Set aside to cool slightly.

4. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.

5. Stir in the melted butterscotch mixture, then add the heavy cream, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined.

6. Pour the filling into the prepared pie crust and smooth the top with a spatula.

7. Bake for 50-60 minutes, or until the pie is set around the edges and slightly jiggly in the center.

8. Allow the pie to cool at room temperature, then refrigerate for at least 3 hours or overnight before serving.

Storage

Store the pie covered in the refrigerator for up to 4 days.

Reheating

To reheat, warm individual slices in the microwave for 15-20 seconds or enjoy cold.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.