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.
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!
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.
- 2 cups gingersnap crumbs (from about 30 cookies)
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 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
- 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.
- 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.
- 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.
- Cool the pie until room temperature, about 3 hours. This is also a great pie to make the day before.
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.