Total Time
30mins
Prep 10 mins
Cook 20 mins

Here's another pumpkin pie recipe with a butterscotch twist! The recipe makes a lot of filling, so now I usually use a 10" pie crust.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Prick bottom and sides of unbaked pie shell; brush the bottom with beaten egg white.
  3. In small bowl, combine sugar and cinnamon; sprinkle into bottom of shell.
  4. Line the shell with heavy duty foil and fill it with pie weights or un-baked beans.
  5. Bake 9 minutes, then remove foil and weights, before baking another 10 minutes until golden brown. Cool completely.
  6. In small bowl, beat whipping cream until stiff. Measure out 1 1/3 cups and reserve the rest to use as a final topping.
  7. In large bowl, combine pudding mix, 1 1/2 tsp cinnamon, ginger, nutmeg, milk and pumpkin; mix well.
  8. Fold the 1 1/3 cups of the whipped cream into the pumpkin mixture.
  9. Pour into cooled, baked crust and top with reserved whipped cream.
  10. Refrigerate until firm.
Most Helpful

I was not a huge fan of this. It was way to sweet for me. It is more like pumpkin pudding than pumpkin pie, really. My husband and colleagues liked it, though, which is why I'm giving it four stars.

Hwin December 15, 2009

GREAT TASTING PIE- Syd. Made a little bit extra so I could make pudding too. Great recipe here and made recipe as posted. Will have to try again at Christmas. Made for PRMR tag.

weekend cooker November 26, 2009

Dh is a butterscotch fiend so he loved this combination. So did I. I spooned it into wine goblets, layering it with the plain whipped cream and we had butterscotch-pumpkin pudding. Delicious. Only change I made was to use low fat versions of the dairy.

sugarpea March 19, 2009