Pumpkin Creamy Pie

"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."
photo by Juenessa photo by Juenessa
photo by Juenessa
Ready In:




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

Questions & Replies

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  1. Hwin
    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.
  2. weekend cooker
    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.
  3. sugarpea
    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.
  4. Juenessa
    Syd, this pie is amazing! I took a little liberty with the pie crust and used Recipe #3194, for the gingersnap crust. I thought gingersnap and pumpkin would be wonderful together. First of all, I have never whipped cream before and was pleasantly surprised at how easy it is to do--I just used the whisk attachment on my Kitchen Aid mixer, and whisked on high for a couple of minutes. The cream turned out perfect. I love the combination of flavors. The pumkin, butterscotch pudding and spices go perfectly together. Folding in the whipped cream makes it so light and fluffy. On top of the whipped cream, I added more crushed gingersnaps. This is a wonderful, lovely dessert that I will be making again. Thanks so much, Syd!



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