Best 4 Pumpkin Butterscotch Pie Recipes

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Indulge in the symphony of flavors that is Pumpkin Butterscotch Pie, a delectable treat that harmonizes the richness of pumpkin with the velvety sweetness of butterscotch. This classic fall dessert is a true crowd-pleaser, perfect for Thanksgiving, Christmas, or any special occasion. With its golden crust, smooth filling, and a hint of spice, this pie is sure to leave your taste buds dancing.

This article offers a collection of Pumpkin Butterscotch Pie recipes, each with its own unique twist. Whether you prefer a traditional recipe or a more contemporary take, you're sure to find one that suits your taste. From a classic double-crust pie to a luscious no-bake option, these recipes cater to bakers of all skill levels. Get ready to embark on a culinary journey as we explore the irresistible flavors of Pumpkin Butterscotch Pie.

Here are our top 4 tried and tested recipes!

BUTTERSCOTCH PUMPKIN PUDDING PIE



Butterscotch Pumpkin Pudding Pie image

An old recipe from Darlene Kossman which uses cooked butterscotch pudding in the pie. It is a no-bake recipe cooked on top of stove.

Provided by Dienia B.

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 (3 ounce) package butterscotch pudding
1 cup pumpkin, canned
1/4 cup dark brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ginger
1 1/3 cups milk
2 egg yolks
8 inches pie shells, baked
1 cup whipped cream
nutmeg

Steps:

  • Put butterscotch pudding mix, canned pumpkin, dark brown sugar, salt, cinnamon, nutmeg and ginger in a saucepan.
  • Add milk, with egg yolks beaten in, gradually. Stir constantly to keep mixture smooth.
  • Cook over medium heat, again stirring constantly until mixture comes to a boil.
  • Boil for 4 minutes.
  • Pour into baked pie shell.
  • Chill until firm.
  • Top with whipped cream sprinkled with nutmeg.

Nutrition Facts : Calories 253.7, Fat 14.5, SaturatedFat 5.4, Cholesterol 70.5, Sodium 280.3, Carbohydrate 26.8, Fiber 1.4, Sugar 10.1, Protein 4.8

BUTTERSCOTCH PUMPKIN PIE



Butterscotch Pumpkin Pie image

When I'm in the mood for something sweet, this is the recipe I reach for. The addition of butterscotch pudding makes this a tasty twist on traditional pumpkin pie.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 cup graham cracker crumbs
1/4 cup butter, melted
FILLING:
1 cup fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1 cup reduced-fat whipped topping
1 teaspoon vanilla extract

Steps:

  • In a small bowl, combine cracker crumbs and butter; press onto the bottom of a 9-in. pie plate. Bake at 350° for 10 minutes; cool. , For filling, in a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the pumpkin, cinnamon and nutmeg until blended., Pour into crust. Chill for at least 2 hours. Combine topping ingredients; serve with pie.

Nutrition Facts : Calories 148 calories, Fat 9g fat, Cholesterol 1mg cholesterol, Sodium 203mg sodium, Carbohydrate 17g carbohydrate, Fiber 3g protein.

BUTTERSCOTCH PUMPKIN PIE



Butterscotch Pumpkin Pie image

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.

Provided by Sydney Mike

Categories     Pie

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1 (15 ounce) package pastry dough, refrigerated rolled double crust
3/4 cup butterscotch chips
1/2 cup heavy cream
1 (15 ounce) can solid pack pumpkin
1 egg
1 egg yolk
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 pinch ground nutmeg

Steps:

  • 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.
  • 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.
  • Meanwhile, in a large bowl, whisk together pumpkin puree, egg & egg yolk, sugar, pumpkin pie spice, salt, ginger & nutmeg.
  • Slowly whisk in butterscotch mixture until incorporated, then spoon into crust-lined pie plate & spread smooth.
  • 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.
  • 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.
  • 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.
  • Cool at room temperature on wire rack.

Nutrition Facts : Calories 293.8, Fat 18.5, SaturatedFat 7.8, Cholesterol 42.9, Sodium 239.5, Carbohydrate 29.1, Fiber 1.4, Sugar 11.9, Protein 3.5

PUMPKIN BUTTERSCOTCH PIE



Pumpkin Butterscotch Pie image

Provided by Sarah Patterson Scott

Categories     Milk/Cream     Scotch     Mixer     Dessert     Bake     Christmas     Thanksgiving     Spice     Pumpkin     Fall     Cinnamon     Christmas Eve     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 22

Crust:
1 1/4 cups all purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
Filling:
3/4 cup (packed) golden brown sugar, divided
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon salt
1/4 cup Scotch
1 1/4 cups heavy whipping cream
1 cup canned pure pumpkin
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Whipped cream:
1 cup chilled whipping cream
1 tablespoon sugar
1 tablespoon Scotch

Steps:

  • For crust:
  • Mix flour, sugar, and salt in processor. Add butter; using on/off turns, process until very coarse meal forms. Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour.
  • Roll out dough to 12-to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Chill dough until firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • Preheat oven to 350°F. Line crust with sheet of foil. Fill with dried beans or pie weights. Bake 20 minutes. Remove foil with beans. Bake until just beginning to turn golden brown, piercing with fork if bubbles form, about 15 minutes longer. Cool completely.
  • For filling:
  • Combine 1/2 cup brown sugar, butter, and salt in medium saucepan; bring to boil over medium heat, stirring to dissolve sugar. Boil until deep brown, about 5 minutes. Remove from heat. Add Scotch, then cream (mixture will bubble vigorously) and whisk until smooth. Return to medium heat and stir until most caramel bits dissolve. Strain butterscotch mixture into small bowl. Cool to room temperature, stirring occasionally.
  • Whisk remaining 1/4 cup brown sugar and pumpkin in large bowl. Whisk in eggs, then spices. Add reserved butterscotch mixture; whisk to blend. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before using.
  • Preheat oven to 350°F. Pour filling into crust. Bake until just set, about 50 minutes. Cool to room temperature, about 3 hours. DO AHEAD: Can be made 8 hours ahead. Store at room temperature.
  • For whipped cream:
  • Using electric mixer, beat cream, sugar, and Scotch in medium bowl until peaks form. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Rewhisk if necessary before serving.
  • Cut pie into wedges. Serve with dollop of whipped cream.

Tips:

  • For the perfect crust, use a combination of butter and shortening. This will result in a flaky and tender crust.
  • Chill the dough for at least 30 minutes before rolling it out. This will help prevent the crust from shrinking in the oven.
  • Don't overmix the pie filling. Overmixing can make the filling tough.
  • Bake the pie in a preheated oven. This will help ensure that the crust cooks evenly.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

Pumpkin Butterscotch Pie is a delicious and festive dessert that is perfect for fall gatherings. With its creamy pumpkin filling, rich butterscotch sauce, and flaky crust, this pie is sure to be a hit with everyone at the table. Try this recipe for a classic fall dessert that is sure to impress your family and friends.

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