Recipe: Butterscotch Pumpkin Pie
The Thanksgiving Hero
This is my ultimate Thanksgiving weapon; the Butterscotch Pumpkin Pie. It’s all of the spice you hope for in a pumpkin pie with an added caramelly decadence. Pro tip: double the recipe and make two. You won’t be sorry.
Butterscotch Pumpkin Pie
Yield: one pie
1 blind-baked pie crust, cooled
Butterscotch:
3 tablespoons unsalted butter
1/4 c + 3 tablespoons packed brown sugar
1/2 c heavy whipping cream
1/4 teaspoon kosher salt
2 tablespoons scotch (optional)
3/4 c sugar
1 15 oz tin of pumpkin puree
1/4 teaspoon vanilla
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1.8 teaspoon ground allspice
1/2 teasoon kosher salt
3 large eggs
Melt butter in a heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until blended. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Let cool.
In a medium bowl, whisk the sugar, vanilla, and pumpkin puree until smooth. Whisk in the spices, salt, and eggs. Lastly, whisk in the butterscotch.
Pour the filling into the pie shell and bake at 325 F on the center rack until the center is set, 35 - 45 minutes. Rotate pie 180 degrees half way through. Transfer to a wire rack to cool.
Serve with whipped cream and a dust of cinnamon.
