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Love From The Oven

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Butterscotch Pumpkin Pie

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If you are looking for a fun twist on the classic pumpkin pie recipe, then this Butterscotch Pumpkin Pie recipe is for you! As easy and delicious as traditional pumpkin pie, but this pie is infused with butterscotch flavor. Not too much, just enough!

Butterscotch Pumpkin Pie Recipe

Next to turkey, the biggest constant I can think of when it comes to Thanksgiving is pumpkin pie. I can’t imagine a Thanksgiving without it. I don’t tend to get too creative when it comes to pumpkin pie, as the simple gold standard plain pumpkin pie recipe is pretty good stuff. But sometimes you have to think outside the box. Butterscotch Pumpkin Pie anyone?

Butterscotch Pumpkin Pie #pumpkinpie #creativepumpkinpie #butterscotchpie

Butterscotch and pumpkin are beautiful together. It’s a perfect balance of the traditional pumpkin pie flavor, with a delicious butterscotch flavor. Somehow both flavors come through without one over powering the other. It is wonderful. While I usually would say if you were making a variation on pumpkin pie, you might still want a regular one, that’s not the case with this. It’s got everything your regular pie does. Just with a butterscotch bonus.

Different pumpkin pie recipes

If you are looking to mix up your pumpkin pie this year, but just a little, not a lot, you can’t go wrong with this recipe.

Butterscotch Pumpkin Pie

I have to admit, I’m kind of curious how this would taste if you used peanut butter chips. Might have to try that!

Pumpkin Pie Variations

When I make pumpkin pie, I usually use slightly less milk than many people do and kick up the spices. We like a spicy, thick pie.

Thanksgiving Pie Recipe

Let’s make some pie…

BUTTERSCOTCH PUMPKIN PIE

Butterscotch Pumpkin Pie

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Ingredients

  • 1 refrigerated pie crust (from 14.1-ounce package) or your favorite recipe
  • 1 cup butterscotch-flavored chips
  • 2 eggs lightly beaten
  • 1/2 cup sugar
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon salt
  • 1 can 15 ounces pumpkin
  • 1 can 12 ounces evaporated milk

Instructions

  • 1. Preheat oven to 425°F. Prepare pie crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Microwave chips in medium bowl on HIGH 1 minute, stirring every 15 seconds until completely melted. Set aside.
  • 2. Mix eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl with wire whisk until well blended. Stir in pumpkin, milk and melted chips until well blended and smooth. Pour into crust.
  • 3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool on wire rack.
Tried this recipe?Mention @lovefromtheoven or tag #lovefromtheoven!

Looking for some more Thanksgiving desserts? These collections have all of the Thanksgiving sweets and treats recipes that you need! Click on a photo to be taken to the recipes.

Thanksgiving dessert recipes

Non Pumpkin Thanksgiving Dessert RecipesHave a sweet Thanksgiving!

About author Christi Johnstone of Love From The Oven

Christi is the baker, cook, blogger, food photographer, recipe developer and sprinkle lover behind Love From The Oven. As a busy mom, it's important to Christi that her recipes are family-friendly and picky eater approved. In addition to running Love From The Oven, Christi is the author of The My Little Pony Baking Book and Smart Cookie, and the co-author of Peeps-A-Licious.
Interested in working with Christi? please contact her by email.
This post may contain affiliate links, please see our disclosure policy.

Home » Baking & Sweets » Pie » Butterscotch Pumpkin Pie

#LoveFromTheOven Pie Thanksgiving
November 19, 2013 by LOVE FROM THE OVEN

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  1. Katrina @ In Katrina's Kitchen says

    November 19, 2013 at 8:08 am

    Oh my heavens! I just pinned the heck out of this. I want it in my belly!

    Reply
    • Christi says

      November 19, 2013 at 10:48 am

      Girl, I would gladly make you one, or two, or 12! 🙂

      Reply
  2. Nancy [email protected] says

    November 19, 2013 at 12:09 pm

    I LOVE that you added butterscotch to this!

    Reply
  3. Kaitlin says

    November 20, 2013 at 11:41 am

    um. YUM! Why didn’t I think of this before?? 🙂

    Reply
  4. Averie @ Averie Cooks says

    November 23, 2013 at 8:55 pm

    Butterscotch is one of my favorite flavors and it’s too often overlooked – this is a great way to work it in. Pinned 🙂

    Reply
  5. Toni Torres says

    November 27, 2013 at 9:33 am

    Made this two days ago for a school feast, my daughter loved it and this will now be my go to recipe!

    Reply
  6. Anna @ Crunchy Creamy Sweet says

    November 10, 2014 at 7:34 am

    Butterscotch and pumpkin – love it! I need to try these flavors together!

    Reply
  7. Michele says

    October 29, 2019 at 1:47 pm

    Can you fully bake night before and cover in fridge for next day? Does it taste the same?

    Reply
    • Christi Johnstone says

      October 30, 2019 at 10:36 am

      Yes, my family enjoys pumpkin pie for days after it’s made. I believe it’s better after having a chance to sit, chill and fully set.

      Reply
  8. Michele says

    November 26, 2019 at 8:46 pm

    I’m making homemade pie crust from scratch the night before I make this pie. Do I need to “blink bake” the crust before I put the pumpkin mixture in it?

    Reply
    • Christi Johnstone says

      November 26, 2019 at 9:27 pm

      I personally do not, but I know other people prefer to. If you typically like to with a pumpkin pie, then I would go ahead and do so.

      Reply
Hi, I'm Christi I love sharing easy & delicious recipes that your family & friends will love. I'm a mom, cookbook author...Read More

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