Pumpkin Pie is a dessert I grew a taste for when I was in college. In yet another edition of “Allison’s Childhood Food Traumas”, I never liked it as a youngster. Why? Because pumpkins were for carving and putting on your front stoop on Halloween. They weren’t for pies! I feel that that rationale from the first eighteen years of my life was valid, yes? Eventually, as I chowed my way through Bay Path’s dining hall in my late teens and early 20s, a slice of pumpkin pie eventually landed on my cafeteria tray, and the rest was history.
Currently, I am that horrible person that chastises their beau for not liking pumpkin pie. (SERIOUSLY, Adam? SERIOUSLY?) I have come to absolutely adore the rich caramelized flavor of baked autumn squash inside of a buttery flaky shell. I’m also for upping antes when it comes to some of my dishes, so what harm will a little bit of butterscotch do?
This was my first attempt at making butterscotch, and it is absolutely glorious! I kept tasting the butterscotch as I made this pie, and not all of the alcohol burned off in that process. Who doesn’t love a nice whiskey buzz at noon on a Monday?
The flavors in this pie are absolutely out of this world.
And you’ve GOT to top it with homemade whipped cream.
I’m pretty sure that’s a national law.
Whipped cream. Whiskey. Pumpkin. That’s all one needs to be truly thankful for this time of year! (Well, perhaps family, friends, and good health, too, if you’re feeling ostentatious. 😉 )
Pumpkin Butterscotch Pie
(Adapted from Bon Appetit’s recipe for Pumpkin Butterscotch Pie)
– 1 pie crust (homemade or pre-made)
– 3/4 cup light brown sugar, divided into 1/2 cup and 1/4 cup
– 2 tablespoons butter
– 4 ounces whiskey
– 1 cup heavy whipping cream
– 1 cup pumpkin puree
– 3 large eggs
– 1 teaspoon cinnamon
Before We Get Started…
– Have a fine mesh strainer on hand; the harder caramelized bits from the butterscotch need to be strained through.
– If you are creating a homemade crust for this recipe, it must be blind baked. The Kitchn provides a helpful lesson on blind baking.
1.) Preheat oven to 350°F.
1a.) If you have a pre-made pie crust, set aside. If you are creating a homemade pie crust, prepare crust according to your directions. (See note in Before We Get Started… regarding blind baking.) Once baked, set aside.
2.) To create butterscotch – In a medium saucepan, melt butter. Add 1/2 cup brown sugar and stir until combined. Cook over medium heat for approximately five minutes or until mixture takes on a dark brown color. Remove from heat. Add whiskey and cream; expect the mixture to quickly bubble. Whisk to combine; don’t be worried if the mixture seizes up a little! Return to heat and cook mixture on medium until smooth and caramelized bits have dissolved. Strain mixture into a large bowl. Set aside and allow to cool to room temperature.
3.) In a large bowl, combine pumpkin puree and 1/4 cup brown sugar. Add eggs and cinnamon. Whisk all ingredients until combined.
4.) Add butterscotch to pumpkin mixture and whisk until combined.
5.) Add mixture to pie crust and bake for approximately 50 minutes or until the pie has just set.
6.) Cool for at least three hours before serving.