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Butterscotch Pumpkin Pie

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.
Prep Time20 mins
Cook Time55 mins
Chilling Time3 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: butterscotch pumpkin pie, pumpkin pie, pumpkin pie recipe, pumpkin pie spice
Servings: 8 Servings; (14x5-inch tart or a 9-inch tart or a 9-inch pie)
Calories: 235kcal
Author: Adrianna Adarme
Cost: $9

Equipment

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.

Notes

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

Nutrition

Calories: 235kcal