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    You are in: Home / Recipes / Butterscotch Pumpkin Pie Recipe
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    Butterscotch Pumpkin Pie

    Butterscotch Pumpkin Pie. Photo by Lalaloula

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    Sydney Mike's Note:

    This recipe was found on the internet, but for the life of me I can't remember where! I was intrigued with it not only because it included butterscotch chips but also because of its lattice top!! NOTE: Lattice pie cutters are available at baking & home supply stores.

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    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees F, then unroll one of the pastry crusts & fit it into a 9-inch pie plate. Refrigerate until ready to fill.
    2. 2
      In a small saucepan, combine butterscotch chips & heavy cream, & turn heat up to medium, heating about 5 minutes, whisking occasionally, until smooth, then set aside to cool slightly.
    3. 3
      Meanwhile, in a large bowl, whisk together pumpkin puree, egg & egg yolk, sugar, pumpkin pie spice, salt, ginger & nutmeg.
    4. 4
      Slowly whisk in butterscotch mixture until incorporated, then spoon into crust-lined pie plate & spread smooth.
    5. 5
      Unroll 2nd crust/dough, AND IF USING A LATTICE PIE CUTTER, spread the crust/dough on top of the cutter. Then use a rolling pin to roll across the dough to cut & create the lattice pattern. Carefully remove piecrust from lattice cutter, trying not to stretch it, & place it on top of the pie.Fold over edge & crimp decoratively.
    6. 6
      IF YOU HAVE NO LATTICE PIE CUTTER, use small cookie cutters to create a design (OR carve a jack-o-lantern face !) & proceed as indicated above.
    7. 7
      Bake for 25 minutes, then reduce temperature to 350 degrees F & bake an additional 35 minutes, until crust is browned & pie puffs slightly, covering edge of pie with foil if it is browning too quickly.
    8. 8
      Cool at room temperature on wire rack.

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    Ratings & Reviews:

    • on January 24, 2014


      This is definitely my new go to pumpkin pie! The butterscotch taste is just barely there - not enough to make in non-traditional, but just enough to make it special.

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    • on December 17, 2011


      WOW, this is a GREAT pie! It has such a creamy texture and is sooo yummy! The butterscotch really goes perfectly with the pumpkin and makes this special! LOVED IT! :)
      I used this great recipe for the crust: Aunt Jennie's Pie Crust (With Oil).
      I only used 1 egg and 1 flax egg in the filling and yogurt in place of cream as I was out of the latter. The tang from the yogurt was a nice contrast to the sweetness from the butterscotch chips. I also left out the sugar in the filling and found it was plenty sweet like that. Definitely a keeper that I cant wait to make again. THANKS for sharing, Syd!
      Made and reviewed on recommendation of Weekend Cooker in December 2011.

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    • on November 28, 2010


      I made this for Thanksgiving and everyone loved it! I do not usually like pumpkin pie, but with the butterscotch it sweetened it up and made it so good!! I like that it has a top crust too, that is my favorite part. I couldn't find a lattice cutter and no time to order one so I used a small leaf cookie cutter to make a design. Also made this for DSs Thanksgiving pie sale and it was one of the firsts to go!!

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    Read All Reviews (5)


    Nutritional Facts for Butterscotch Pumpkin Pie

    Serving Size: 1 (101 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 293.8
    Calories from Fat 166
    Total Fat 18.4 g
    Saturated Fat 7.8 g
    Cholesterol 42.9 mg
    Sodium 239.5 mg
    Total Carbohydrate 29.0 g
    Dietary Fiber 1.4 g
    Sugars 11.8 g
    Protein 3.5 g

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