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This butterscotch pumpkin pie has delicious caramel notes, the perfect silky smooth texture and is the ideal pumpkin pie for your holiday table. Serve this alongside this Caramelized Shallot Dip, Creamy Baked Macaroni and Cheese and perfect Cranberry Sauce.
I love pumpkin everything. I mean the minute September 1st hits, give me a pumpkin spice latte, iced pumpkin spice latte and make me some pumpkin chili.
This pie is my absolute favorite version of pumpkin pie. It’s silky smooth. The caramel notes from the butterscotch are DIVINE. And no need to make a homemade pie crust because all you need is some ginger snaps! Easy!
Ingredients for Butterscotch Pumpkin Pie
- Ginger snap cookies – This is for the crust. I think they taste SO good with the caramel notes in the pumpkin pie.
- Brown sugar – Brown sugar and butter are going to be making the most delicious butterscotch for this pie.
- Pumpkin puree – I prefer organic canned pumpkin puree. It has the brightest orange color, I find. And the perfect amount of water.
- Eggs – This will help with giving us a pumpkin pie that sets.
- Bourbon – It will complement the pumpkin and butterscotch notes in a really pleasant way.
For full list of ingredients, please see the recipe card below.
Butterscotch VS. Caramel
Have you ever wondered the difference between butterscotch and caramel? Butterscotch is made with brown sugar; where as caramel is made with white sugar.
That’s it. I like my butterscotch not burnt or taken too far but just right.
How to Make Butterscotch Pumpkin Pie
- Start by baking the crust. I love this cookie crust because it’s much simpler than making pie dough. You only bake it for 5 minutes and allow it to cool.
- Make the butterscotch by combining the brown sugar and butter. Cook it until it smells like caramel and toasty and turns a darker brown color. Remove it from the heat.
- Pour in the bourbon and mix it. It will bubble up. That’s why I like to use a deep-set sauce pan, if possible.
- Pour in the heavy cream and whisk it until smooth. Combine it with the pumpkin and spices.
- Be sure you allow the mixture to cool down a bit before adding the eggs. Crack in the eggs and spices and whisk it until very smooth.
- Pour the filling into the pie crust and transfer to the oven to bake.
- Bake until the pie is set, about 35-40 minutes. I like to crack open the oven door, turn off the heat completely and let the pie stay in there for 5 minutes. This will ensure a smooth top (it won’t crack this way!)
Recipe FAQs
Absolutely. You can make this up to 2 days ahead and store it in the fridge lightly covered with plastic wrap. If it’s too tight it may mess up the topping.
Yes, you can use chocolate oreo cookies. Just be sure to remove the cream filling by scraping the cookies clean.
Recipe Tip
Avoid the Top from Cracking – To achieve this, crack open the oven and turn off the heat completely. Let it stay in the oven for about 5 minutes. This usually happens when there’s an extreme change in temperature.
The Best Way to Make Cookie Crumbs – I like to do this by adding them to a food processor and blending them up. You can also do this by adding them to a plastic ziploc and crushing them with a rolling pin or wine bottle. Be sure they’re as small as you can get them because this will ensure that the crust stays intact.
More Cozy Recipes
Dinner
French Onion Rolls
Thanksgiving
Stuffing Muffins
Drinks
Cranberry Margarita
Appetizers
Caramelized Shallot Dip
If you tried this Butterscotch Pumpkin Pie or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Butterscotch Pumpkin Pie
Equipment
- 1 (9-inch) tart pan or pie pan
Ingredients
Crust:
- 2 cups gingersnap crumbs, (from about 40 cookies)
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, melted
Filling:
- 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
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for the first time last night for Christmas today and it’s so delicious!! Butterscotch and pumpkin go perfectly together. I used a regular pie crust because I didn’t want to waste it but I’ll try the ginger snap crust next time. This is now the only pumpkin pie I’ll be making from now on.
This was such a hit at my family’s Christmas!! Loved how easy it was to make too. Definitely adding to my holiday rotation from now on
I made your Butterscotch Pumpkin Pie for Thanksgiving and it was delicious. I do have one questions tho. Your directions say: “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.” I don’t see how you could bring those small amount of ingredients to a boil. Can you please explain. Thanks. Ellen