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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2010

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    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
    56%
    Total Fat 18.4 g
    28%
    Saturated Fat 7.8 g
    39%
    Cholesterol 42.9 mg
    14%
    Sodium 239.5 mg
    9%
    Total Carbohydrate 29.0 g
    9%
    Dietary Fiber 1.4 g
    5%
    Sugars 11.8 g
    47%
    Protein 3.5 g
    7%

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