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!
My entire world could be crumbling, but if I have a pie crust to make/eat, all is ok in the world.
Good thing I had this pie because this week has been trying. It’s been one for the records in terms of toughness. Amelia is having her own rough week because she hates fireworks and my neighborhood always decides it’s a great time to shoot off fireworks for the whole week of Fourth of July. She’s been hiding in the bathroom all today. EMOJI CRYING FACE!
So, we’ve both stress-eaten a bit of pie. Can you blame us?
Summer is a sad sight without cherries.
They’re the best part of summer. Last fall I made a simple apple pie and took it to a dinner and sort of scratched my head as to how or why there wasn’t a classic and simple apple pie on this blog. So I fixed that issue.
Now, I’m fixing the issue that there isn’t a classic cherry pie recipe on this blog. Because sometimes you don’t want something complicated. Perfectly ripe summer fruit doesn’t need much manipulation—it’s a gem on its own. Just sweet summer cherries swimming in a pool with sugar and tapioca starch and cinnamon and salt. Nothing overpowers, nothing really stands out except the beautiful sweet cherries.
Hello you sweet gorgeous lil’ pie, you. I want to squish your cheeks like a grandma does a baby; I want to slap you on the ass like boys do in the locker room (I never understood this); I want to hug you so tightly that you get mad at me (I do this to Amelia daily). That’s how I feel about this pie.
This has Easter brunch situation written all over it. It’s the thing you bring to a brunch party and just wait for people to compliment you like crazy. And you can respond all NBD-like, Oh this pie, I just threw it together in like no time flat. Act casual.
If you’re not a rhubarb fan it’s probably because it was way too tart. It’s like tart celery.
There’s no winter equivalent to the term “dog days of summer,” is there? I feel like whatever that would be, we’re in it. It’s sort of a waiting game, it feels like, for flowers to bloom and other produce besides turnips and beets to show up.
And yes, I know I live in Los Angeles, a place where winter never really arrives, but I feel like, we too, are sort of in a bit of a slump. February is slumpy, man!
Cute key limes are here to the rescue and they come in form of this pie, which you should eat a lot of. Pie cures all sorts of things, including but not limited to, the winter blues.
I used to get the winter blues when I lived in North Carolina. For weeks it would be dark and gloomy and my skin would get soooo chapped and dry because of the weather. A doctor once told me I should go to a tanning bed because it would help my mood. I thought it was insane so I went, which is strange because I’m already brown, but it actually helped
This coconut key lime pie is like the equivalent of sitting in the sun. It will give you images of beaches and blue and green oceans and palm trees.
I’ve actually ventured down to Key West, Floria many times. I have a bit of a fondness for it. It’s not a fancy place at all but it’s one of the only places in the country where you can see the sunrise and sunset in the same place.