Welcome to an entire post about my favorite autumnal topic: Homemade Apple Pie. This pie is PERFECTION. Simple, classic, perfectly spiced apples are baked in a flaky, crispy pie crust.
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!
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.