Hello, you pie-loving humans. I’m here with another pie. This one is slightly different. This Butterscotch Pumpkin Pie IS IT!
Why Is this Butterscotch Pumpkin Pie the Best?
– It’s made in a cookie crust which is infinitely less annoying than blind baking pie crust. I refuse to blind bake unless it’s for a pudding pie which is barely worth it. But worth it.
– This butterscotch pumpkin pie is SILKY SMOOTH! Truly delicious.
– It can be made ahead and it’ll still be delicious.
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. This pie has a balance in flavor and spices, letting the butterscotch flavor really come through! If you make this, let me know on Instagram!
Butterscotch Pumpkin Pie
- 2 cups gingersnap crumbs, (from about 40 cookies)
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, melted
- 1/4 cup + 2 tablespoons light brown sugar
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- 1 tablespoon bourbon
- 1/2 cup heavy whipping cream
- 1 cup canned pure pumpkin puree
- 1 large egg
- 1 large egg yolk
- 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 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.