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Butterscotch Pumpkin Pie

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This Butterscotch Pumpkin Pie is a delicious twist on classic pumpkin pie. It’s smooth, creamy and baked in a homemade graham cracker crust!

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PIE CRUST INGREDIENTS

- Graham crackers - Butter - Granulated sugar

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PIE FILLING INGREDIENTS

- Brown sugar - Butter - Salt - Heavy cream - Pumpkin puree - Eggs - Cinnamon - Nutmeg - Ginger

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STEP 1

Crush the graham crackers using a food processor or blender. Stir in the granulated sugar.

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STEP 3

Add the melted butter to the crumb sugar mixture then mix until well combined.

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STEP 4

Firmly press graham cracker mixture into a 9-inch pie pan then bake at 350°F for 8 minutes. Set aside.

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STEP 5

Combine half of the brown sugar, the butter and salt in a pot. Bring to a boil over medium heat, stirring occasionally. Reduce the heat then allow to simmer for 5 minutes.

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STEP 6

Remove from heat then slowly whisk in half of the heavy cream until well combined. Then whisk in the pumpkin puree and the remaining half of brown sugar.

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STEP 7

Mix in the eggs until combined. Then Whisk in the remaining half of the heavy cream, cinnamon, nutmeg and ginger.

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STEP 8

Pour the pumpkin filling into the pre-baked graham cracker crust. Bake for 55-60 minutes. Cool on a wire rack for at least 2 hours.

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Get the full recipe in the link below!