Butterscotch Pumpkin Pie

TikTok got me salivating this year for the Pumpkin Ganache Pie from Milkbar. But that turned out to be way more involved than I really wanted to do so instead I went looking for something simpler, yet not basic. I landed on this butterscotch pumpkin pie recipe from Cozy Kitchen. It came together almost as easily as a basic pumpkin pie; the most time consuming part was pressing the gingerbread crumbs into the tin for the crust.

CRUST:
2c gingersnap crumbs (from about 40 cookies – I used Trader Joe’s Triple Ginger)
1/4t kosher slat
1/4c unsalted butter, melted (if using salted butter, skip the additional salt)

FILLING:
1/4c + 2T light brown sugar
2T unsalted butter (If using salted butter, skip the additional salt)
1/4t kosher salt
1T bourbon
1/2c heavy whipping cream
1c pumpkin puree (a little more than half of a 15-oz can)
1 large egg, whisked
1 egg yolk, whisked
1/2t ground cinnamon
1/16 t ground cloves

Make the crust first: Grind up the cookies in a Cuisinart and pour in the melted butter. Press into either a pie plate or a bread pan lined with foil or parchment. Bake at 350° for just five minutes. Allow to cool completely before adding the filling.

For the filling: Melt the butter and brown sugar in a small saucepan over medium heat for about 2 minutes. Off heat, add bourbon and whipping cream – it will bubble up a bit, so be careful of the steam. Whisk in the pumpkin puree, egg, egg yolk & spices.

Pour the filling into the crust and bake about 35-40 minutes, until set. If you leave the door open a bit for 10 minutes after it’s done, this will prevent the top from cracking.

Refrigerate at least 6 hours with plastic wrap draped loosely over the pan (so it doesn’t stick to the top of the pie); serve cold with whipped cream.

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