Butterscotch Pumpkin Pie

Desserts, Holiday, Pie

Butterscotch Pumpkin Pie

Hello, you pie-loving humans. I’m here with another pie. This one is slightly different.

A: Because you make it in a tart pan (I used a rectangle one but a circle one would do just fine or if you’re like this is annoying just use a regular 9-inch pie dish, you can do that, too!)
B: There aren’t a ton of spices in this. Like, barely at all.
C: Hello, butterscotch. It’s all about pumpkin and butterscotch and their sweet and caramel-y-like union.

This recipe starts with sweet butterscotch. A few years ago I was very confused as to what the difference was between butterscotch vs. caramel.

Butterscotch Pumpkin Pie

It’s this easy: butterscotch is made with brown sugar, where caramel is made with white sugar.

That’s it. I like my butterscotch not burnt or taken too far but just right.

If you hate making pie crust, this is super easy. It’s a gingersnap crust taken from the No-Bake Pumpkin Pie from The Year of Cozy. I steal from myself!

Butterscotch Pumpkin Pie

If I had to choose between this one and that one. Dang dang dang. It’d be tough. I think they’re both ridiculously delicious. It sort of depends just on how much oven space you have, if you love a custard-based type pumpkin pie, or if you want something more silky smooth vs. light and airy.

This is the silky smooth one. The pumpkin is not loaded with spices so the butterscotch flavor really sings.

Butterscotch Pumpkin Pie

Butterscotch Pumpkin Pie

Butterscotch Pumpkin Pie

Butterscotch Pumpkin Pie

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 14x5-inch tart or a 9-inch tart or a 9-inch pie

Serving Size: 6 to 8

Ingredients

    Crust:
  • 2 cups gingersnap crumbs (from about 30 cookies)
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • Filling:
  • 1/4 cup + 2 tablespoons lightbrown sugar
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1 tablespoon bourbon
  • 1/2 cup heavy whipping cream
  • 1 cup canned pure pumpkin
  • 1 large whole egg
  • 1 large egg yolk
  • Large pinch ground cinnamon
  • Pinch ground cloves

Directions

  1. To make the crust: Preheat oven to 350 degrees F. Place the crumbs and salt in a medium bowl. Pour in the 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.
  2. To make the pie filling: 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. Continuing 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, whole egg, egg yolk, cinnamon and cloves. Mix until very smooth.
  3. Preheat oven to 350°F. Pour filling into the crust. Bake until just set, about 35 to 40 minutes. Turn the oven off and open the oven door.
  4. Cool the pie until room temperature, about 3 hours. This is also a great pie to make the day before.

Notes

Does your pumpkin pie always crack?! Here's a solution that might help with this pie:

When the pie is done baking, turn the oven off and prop open the oven door to about half way. Keep the pie in the oven. This will allow for the pie to cool slowly rather than experience the sudden temperature change, which often times results in cracks.

http://www.acozykitchen.com/butterscotch-pumpkin-pie/

Previous Post Next Post

You Might Also Like

47 Comments

  • Reply Tori November 20, 2015 at 1:42 am

    I adore this lovely little incredibly-delicious-looking take on a classic pumpkin pie! You’ve got me drooling over one of your recipes again!

  • Reply Katrina November 20, 2015 at 6:00 am

    Omg!! This is such a neat twist on pumpkin pie. I also love that gingersnap crust!

  • Reply Michelle @ Hummingbird High November 20, 2015 at 7:47 am

    Oh my god. I love this.

  • Reply Cassandra November 20, 2015 at 7:55 am

    This is happening! I’m so glad I saw this, the time it will save me is imperative!

  • Reply Amber | Loves Food, Loves to Eat November 20, 2015 at 9:12 am

    This looks glorious!!!!!!!

  • Reply Laura (Blogging Over Thyme) November 20, 2015 at 9:39 am

    Gah! Too many pie choices (if that is possible). I’m starting to question my choices now!!!! You have too many good options to choose from.

    • Adrianna Adarme
      Reply Adrianna Adarme November 20, 2015 at 9:45 am

      AHHH! I was set on an apple pie and the black-bottomed but I remade this yesterday and I’m like maybe I should make this too! AHH!

  • Reply Megan (Cozy Eats) November 20, 2015 at 12:20 pm

    Um hello, you are a genius. I can’t choose what to make for Thanksgiving, ugh. Maybe I will make this the day after and not share?

  • Reply Alice November 20, 2015 at 12:56 pm

    I have pizza in the oven for a super late dinner and omg, seeing this pop up in my email killed me! It looks so good I’m now more hungry and wish I could have this too!

  • Reply Emili Day November 20, 2015 at 3:05 pm

    I like your rectangle tart pan. Looks like it makes pretty slices. I always botch the slicing on Thanksgiving because…too much wine, i guess.

  • Reply Currently Crushing On. | How Sweet It Is November 21, 2015 at 3:45 am

    […] this butterscotch pumpkin pie is […]

  • Reply Mary Neumann November 21, 2015 at 7:03 am

    Adrianna- how far in advance can you make this pie? If I were making it for this upcoming Thanksgiving, could I make it tomorrow (Sunday)?

    • Adrianna Adarme
      Reply Adrianna Adarme November 21, 2015 at 9:26 am

      I think Sunday would be too soon, unfortunately. I fear the pie will go bad in the fridge. I think Tuesday is the soonest you can make it!

      • Reply Mary November 22, 2015 at 6:28 am

        Thank you!

  • Reply Angie November 21, 2015 at 7:19 am

    I love the first picture in the post – the way the sunlight is shining in that photo is really pretty. Also, I like the ingenious way that you were able to cut pie pieces even though the pie pan was rectangular! I would not have thought of that!

  • Reply Emily November 21, 2015 at 12:14 pm

    Looks delicious! Would this filling work with a regular crust?

  • Reply Samantha November 21, 2015 at 4:52 pm

    Could I substitute vanilla for the bourbon?

    • Adrianna Adarme
      Reply Adrianna Adarme November 21, 2015 at 7:08 pm

      I think 1 tablespoon of vanilla extract would be a lil’ bit too aggressive. I suggest adding 1 1/2 teaspoons of vanilla and just leaving out the bourbon. It’ll taste great!

  • Reply Megan | the bay leaf kitchen November 22, 2015 at 8:33 pm

    YUMMMMMmmmm and thanks for clearing up caramel vs. butterscotch. Wish butterscotch was made with actual butter and scotch… but I see you’ve got bourbon 🙂

    • Adrianna Adarme
      Reply Adrianna Adarme November 22, 2015 at 8:49 pm

      Haha I know. I actually tried it with scotch but I didn’t like it–it was too harsh. BUT I TRIED IT! #GREATMINDS

  • Reply Tips for Perfect Pie + Thanksgiving Pie Round-Up November 23, 2015 at 9:07 am

    […] Butterscotch Pumpkin Pie – Simple and classic: butterscotch and pumpkin chilling together in a gingersnap crust (if […]

  • Reply vivian November 23, 2015 at 2:14 pm

    Thank you for posting this recipe – just made it :).

    Can I ask in the baking process how you know when the pie is ‘set’? I baked it for 35 minutes and the crust is almost burnt, so i took it out, but not sure if it’s cooked in the middle? How do I tell?

    Should I do the ‘knife test’ in the middle of the pie? If it comes out clean – then it is baked all the way through..

    • Adrianna Adarme
      Reply Adrianna Adarme November 23, 2015 at 2:18 pm

      Hi Vivian,

      Hmmm..that’s interesting. I made this a few times and the crust wasn’t burnt. I usually tell if I shake it lightly (basically pulling the oven rack out is enough) and it’s still slightly wobbly in the center. The knife test might work too but keep in mind that if it’s still slightly gooey, that’s ok. It will harden and cook more as it cools.

      • Reply Vivian November 23, 2015 at 2:48 pm

        Thank you for the tip!

        I initially baked the pie shell for 5 minutes, and maybe should have done it a minute less? Or maybe it’s my oven that baked the pie unevenly.

        In any event, slightly burnt crust or not, I cannot wait to try the pie once it has completely cooled.

        Thank you again for this wonderful recipe!

        • Adrianna Adarme
          Reply Adrianna Adarme November 23, 2015 at 4:30 pm

          Hmm…the only thing I can think of is that maybe your oven runs hot? I’m not sure. Hopefully it still tastes delicious! xoxo

  • Reply Connie Osbjornsen November 24, 2015 at 5:45 am

    This looks wonderful, so you leave the pie in the oven to cool?
    Thanks

    • Adrianna Adarme
      Reply Adrianna Adarme November 24, 2015 at 8:13 am

      I just added this tip to the bottom of the recipe. I say YES! I didn’t do this the first time I tested this and big ol’ crack showed up but toward the end of my testing I cooled it down in the oven and no crack!

  • Reply 57 Easy Homemade Pumpkin Pie Ideas For The Holidays - Pie Addict November 24, 2015 at 3:27 pm

    […] Pie [A Taste of Home] Streusel Pumpkin Pie [Cooking Classy] Pumpkin Cream Pie [The Baker Chick] Butterscotch Pumpkin Pie [A Cozy Kitchen] Pumpkin Pie with Toasted Marshmallow Topping [David Lebovitz] Chocolate Chip […]

  • Reply Rebecca November 25, 2015 at 4:53 am

    If you were to make this pie a day ahead, do you store it in the fridge? Would you then serve it cold or bring it out a few hours early to let it warm up?

    • Adrianna Adarme
      Reply Adrianna Adarme November 25, 2015 at 11:44 am

      You can store it in the fridge or just leave it out on the counter. If you’re uncomfortable with leaving it out of the fridge then just remove it a few hours earlier so it can come to room temperature!

      • Reply Rebecca November 25, 2015 at 11:47 am

        Perfect, thank you!

  • Reply Abbie November 25, 2015 at 8:11 am

    What should the consistency of the “butterscotch” be? If mine is liquid did I go too far? Should it be more of a caramel texture??

    • Adrianna Adarme
      Reply Adrianna Adarme November 25, 2015 at 11:43 am

      Umm..it’s slightly runnier than caramel. So I think you’re ok!

      • Reply Abbie November 25, 2015 at 12:16 pm

        Pie is cooled, looks and smells perfect!! Thank you!

  • Reply Amanda November 25, 2015 at 11:56 am

    Thank you for this recipe! I had never baked a pie before, but your instructions were easy to follow and I think mine turned out pretty good! I’m excited to try more of your recipes.

  • Reply happy thanksgiving | a waste of blog November 25, 2015 at 1:10 pm

    […] I baked my very first pie, butterscotch pumpkin, and I think it turned out pretty good. I got the recipe from A Cozy Kitchen, which is one of my new favorite cooking blogs. The best part of this recipe, […]

  • Reply Happy Thanksgiving! - katherine libby November 26, 2015 at 9:42 am

    […] Butterscotch Pumpkin Pie […]

  • Reply Megan November 26, 2015 at 10:08 am

    Hi! I keep trying to make the butterscotch part of the directions and when I put the bourbon and whipping cream in it immediately turns to a hard, candy-like consistency. What am I doing wrong? I waited for the sugar/butter/salt mix to boil and turn dark brown.

    Thanks!

    • Adrianna Adarme
      Reply Adrianna Adarme November 26, 2015 at 10:10 am

      You’re doing nothing wrong. Keep cooking it a bit on low it’ll all re-melt! It’s basically seizing but if you cook it for a minute or two longer it’ll all come back together

      • Reply Megan November 26, 2015 at 10:34 am

        It worked! Thank you! This is the first pie I’ve ever made and of course I picked thanksgiving day to do it haha. Thanks!! 🙂

        • Adrianna Adarme
          Reply Adrianna Adarme November 26, 2015 at 10:59 am

          Yayyy!! Let me know if you have any more questions!!

  • Reply A Cozy Kitchen’s Butterscotch Pumpkin Pie | Pinterest Polygraph November 27, 2015 at 5:51 pm

    […] Check out the original recipe here. […]

  • Reply Allyn November 30, 2015 at 9:34 am

    I made this as one of our dishes to take for Friendsgiving, and holy crap it’s good. I actually burnt my first batch before it even made it to the pie crust because I always forget when melting sugar that my stovetop runs on the HOT side. Sigh. The second batch seized but then melted together to form creamy perfection (especially once I ran it through a fine mesh sieve). I’m not normally a pumpkin pie fan, but this one was exactly what I wanted. Served with some cinnamon whipped cream, I caught friends even sneaking nibbles of the crust. Total winner!

  • Reply Butterscotch Pumpkin Pie – Pinterest Polygraph December 14, 2015 at 8:08 pm

    […] recipe comes from Adrianna of A Cozy Kitchen, and has been re-pinned 100+ times on Pinterest. Let’s put it to the […]

  • Leave a Reply