Butterscotch Pumpkin Pie
User Reviews
5
Butterscotch Pumpkin Pie
Description
Butterscotch Pumpkin Pie features a crust made from gingersnap cookie crumbs mixed with melted butter, pressed firmly in a tart or pie pan and baked briefly to set. The filling is a combination of pumpkin puree, eggs, and warm spices, but distinguished by a butterscotch sauce made from brown sugar, butter, salt, bourbon, and heavy cream. This sauce is cooked on the stove until dark amber, then combined with the pumpkin mixture before baking. The pumpkin contributes a smooth, dense texture, while the butterscotch sauce adds richness and subtle caramel notes.
The final pie has a firm yet tender crust and a velvety filling with hints of warm spices and bourbon depth. Its layered flavors come through without being overly sweet, making it suitable for serving as a dessert during fall or holiday gatherings.
To avoid cracks in the pie filling, it is recommended to cool the pie slowly by turning off the oven and leaving the door ajar to prevent sudden temperature changes. Using a food processor or blender to finely crush the gingersnap cookies simplifies making the crust.
Ingredients
Crust:
- 2 cups gingersnap cookies from about 40 cookies, crumbs
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter melted
Filling:
- 1/4 cup brown sugar light, 2 tablespoons
- 2 tablespoons butter melted, unsalted
- 1/4 teaspoon kosher salt
- 1 tablespoon bourbon
- 1/2 cup heavy whipping cream
- 1 cup pumpkin puree canned, pure
- 1 large egg
- 1 large egg yolk
- ground cinnamon pinch
- ground cloves pinch
Instructions
To Make the Crust:
- Preheat oven to 350 degrees F. Place the crumbs and salt in a medium bowl. Pour in the melted butter and mix until the gingersnap crumbs are moist. Transfer to 14-inch x 5-inch tart pan, 9-inch tart pan or 9-inch pie dish. Press the crumbs firmly and evenly until they line the bottom and sides of the pan or dish. Bake until slightly darker in color and mostly firm to the touch, about 5 minutes. Allow the crust to cool completely before adding the filling.
To Make the Pie Filling:
- Preheat oven to 350°F. In a medium saucepan, set over medium heat, add the brown sugar, butter and salt. Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar. Continue boiling until it turns a dark brown color, about 2 minutes. Take off the heat and stir in the bourbon and heavy whipping cream. Most likely it’ll bubble up, continue stirring until dissolved. (If the sugar hasn’t dissolved, you can warm it on low heat, stirring constantly, until it dissolves.) Whisk in the pumpkin puree and stir. Remove it from the heat and allow it to cool for about 5 minutes. Then, add the whole egg, egg yolk, cinnamon and cloves. Mix until very smooth.
- Pour the filling into the prepared crust. Carefully transfer to the oven and bake until just set, about 35 to 40 minutes. Turn the oven off and open the oven door. I do this to avoid the top from cracking. Keep the pie in the oven for an additional 10 minutes and then remove it from the oven. I like to let it cool in a warm place, so near the oven is good!
- Cool the pie until room temperature, about 3 hours. Serve with whipped cream.
To make ahead:
- Make up to two days ahead, and keep in the fridge until you're ready to serve. I cover this lightly with plastic wrap when I keep it in the fridge.
Notes
- Cool the pie gradually by leaving it in the oven with the door partially open after baking to reduce cracking.
- Use a food processor or high-powered blender to efficiently create fine gingersnap cookie crumbs for the crust.
- The crust can be baked in either a 14x5-inch tart pan, a 9-inch tart pan, or a 9-inch pie dish as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings; (14x5-inch tart or a 9-inch tart or a 9-inch pie)
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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