Butterscotch Pumpkin Pie

Desserts, Holiday, Pie, Thanksgiving

Butterscotch Pumpkin Pie

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 Pumpkin Pie

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!

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. 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

Butterscotch Pumpkin Pie

Butterscotch Pumpkin Pie

Butterscotch Pumpkin Pie

0 from 0 votes
Prep Time: 20 minutes
Cook Time: 55 minutes
Chilling Time 3 hours
Total Time: 4 hours 15 minutes
Serving Size: 8 Servings; (14x5-inch tart or a 9-inch tart or a 9-inch pie)
Calories: 235kcal
This Butterscotch Pumpkin Pie is in a gingersnap cookie crust and is silky smooth. It begins by making a butterscotch and combining it with pumpkin puree.



  • 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.


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.
To Make the Cookie Crumbs:
Add them to a food processor OR a high-powered blender.
9-inch Tart Pan with Removeable Bottom | 9-inch Pie Dish
Keywordbutterscotch pumpkin pie, pumpkin pie, pumpkin pie recipe, pumpkin pie spice
Calories: 235kcal
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Recipe Rating

  • Reply Angie November 21, 2018 at 9:30 pm

    Should I have greased the pie pan? My pie is still in oven… fingers crossed!

    • Reply Adrianna Adarme November 21, 2018 at 9:55 pm

      No you should be ok!! There’s enough butter in the crust where it shouldn’t be necessary. Give me an update on the crust tho! 🙂

  • Reply Jeanette Bailey November 22, 2017 at 9:54 am

    Hey hey it says 1 can of pumpkin but there are different sized cans! I am assuming the smaller 15oz can?

    • Reply Adrianna Adarme November 22, 2017 at 10:59 am

      Hi! It actually says 1 cup of canned pumpkin. So you’re going to scoop out 1 cup from the can (whatever size you have is fine) and use just 1 cup of it. 🙂

      • Reply Jeanette Bailey November 22, 2017 at 2:09 pm

        Oh my goodness thank you for responding to me and my brainless comment! I have two kiddos under 2 and I am 6 weeks post partum so my brain doesn’t work! haha I totally see that is says cup of canned now!
        BUT…I went ahead and put the whole can in and its in the oven as I type!! aaaahhhhhhhhhhhh

        Do you think there is any chance it will bake properly without burning the crust! I cant believe I did that. sigh

        • Reply Adrianna Adarme November 22, 2017 at 5:25 pm

          Ahhh no worries at all. It might be a little runny because in would need the eggs in order to hold it together. How did it turn out. If it’s cold enough, it might hold together. 🙂

  • Reply Carol November 19, 2017 at 6:30 am

    You said in answer to an earlier comment that a regular pie crust could be for this. How long would I bake a regular crust jprior to adding the filling? Same amount of time as the ginger snap crust or longer?

    • Reply Adrianna Adarme November 20, 2017 at 8:17 am

      You’ll have to par-bake the crust. So preheat the oven to 375 degrees F. Then spray a piece of parchment or foil with cooking spray and place it on the crust, spray side down (so it doesn’t stick). Fill the parchment with pie weights or dried rice or dried beans. Bake for about 10 minutes and then remove the parchment/beans/weights and allow it to bake for an additional 10 minutes.

      I personally hate par-baking and this is why hahaha.

  • 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 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.


    • 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!! 🙂

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

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

  • 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 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??

    • 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 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?

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

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

    • 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!

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