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!Â
Butterscotch Pumpkin Pie
Ingredients
Crust:
- 2 cups gingersnap crumbs (from about 40 cookies)
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter, melted
Filling:
- ¼ cup + 2 tablespoons light brown sugar
- 2 tablespoons unsalted butter melted
- ¼ teaspoon kosher salt
- 1 tablespoon bourbon
- ½ 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.
vivian says
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 says
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.
Vivian says
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 says
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
Megan | the bay leaf kitchen says
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 says
Haha I know. I actually tried it with scotch but I didn't like it--it was too harsh. BUT I TRIED IT! #GREATMINDS
Samantha says
Could I substitute vanilla for the bourbon?
Adrianna Adarme says
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!
Emily says
Looks delicious! Would this filling work with a regular crust?
Adrianna Adarme says
Yes, absolutely! It'll definitely work.
Angie says
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!
Mary Neumann says
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 says
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!
Mary says
Thank you!
Emili Day says
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.
Alice says
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!
Megan (Cozy Eats) says
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?
Laura (Blogging Over Thyme) says
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 says
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!
Amber | Loves Food, Loves to Eat says
This looks glorious!!!!!!!
Cassandra says
This is happening! I'm so glad I saw this, the time it will save me is imperative!
Michelle @ Hummingbird High says
Oh my god. I love this.
Katrina says
Omg!! This is such a neat twist on pumpkin pie. I also love that gingersnap crust!
Tori says
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!