PUMPKIN BUTTERSCOTCH PIE
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
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.
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Ivan Swaggirt
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.
Kabo Seleka
[email protected]This pie was a bit too time-consuming to make, but it was worth it. The end result was a delicious and impressive pie that was perfect for a special occasion.
Sardar Ali Dahri
[email protected]I followed the recipe exactly and my pie turned out perfect! The crust was flaky and the filling was smooth and creamy. I would definitely recommend this recipe.
Lord ABID
[email protected]This pie was a bit too sweet for my taste, but my husband loved it. The crust was flaky and the filling was creamy, but I would have preferred a less sweet filling.
Teketel Worku
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.
Edith Ben
[email protected]I made this pie for a bake sale and it was a huge success! Everyone loved the unique flavor combination. I would definitely make this pie again.
Zaiba Sher
[email protected]This pie was a bit too time-consuming to make, but it was worth it. The end result was a delicious and impressive pie that was perfect for a special occasion.
MD Hamza
[email protected]I followed the recipe exactly and my pie turned out perfect! The crust was flaky and the filling was smooth and creamy. I would definitely recommend this recipe.
RATUL Vai
[email protected]This pie was a bit too sweet for my taste, but my kids loved it. The crust was flaky and the filling was creamy, but I would have preferred a less sweet filling.
Keegan Calder
[email protected]I made this pie for my family and they loved it! The pumpkin and butterscotch flavors were a perfect combination. I would definitely make this pie again.
Milan Dhading
[email protected]This pie was easy to make and turned out beautifully. The crust was perfect and the filling was smooth and creamy. I would definitely recommend this recipe to anyone looking for a delicious and festive fall dessert.
Felipe Coronado
[email protected]I'm not usually a fan of pumpkin pie, but this one was amazing! The butterscotch flavor really takes it to the next level. I'll definitely be making this again for my next dinner party.
Samiullah 485 Sami
[email protected]This pumpkin butterscotch pie was a hit at our Thanksgiving dinner! The combination of flavors was perfect, and the crust was flaky and delicious. I will definitely be making this pie again.