Pumpkin Butterscotch Pie
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
64
Spice
33
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 tbsp
Sugar1 tsp
Salt2 tbsps
Unsalted Butter (1/4 stick)1 tbsp
Scotch1.25 cups
Heavy Whipping Cream3 large
Egg1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Cloves1 tsp
Ground Allspice1 cup
Whipping Cream (chilled)Directions:
1
For crust: Mix flour, sugar, and salt in processor
2
Add butter; using on/off turns, process until very coarse meal forms
3
Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry
4
Gather dough into ball; flatten into disk
5
Wrap and chill 1 hour
6
Roll out dough to 12-to 13-inch round
7
Transfer to 9-inch-diameter glass pie dish
8
Fold edges under and crimp decoratively
9
Chill dough until firm, about 1 hour
10
DO AHEAD: Can be made 1 day ahead
11
Cover and keep chilled
12
Preheat oven to 350°F
13
Line crust with sheet of foil
14
Fill with dried beans or pie weights
15
Bake 20 minutes
16
Remove foil with beans
17
Bake until just beginning to turn golden brown, piercing with fork if bubbles form, about 15 minutes longer
18
Cool completely
19
Mix flour, sugar, and salt in processor
20
Add butter; using on/off turns, process until very coarse meal forms
21
Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry
22
Gather dough into ball; flatten into disk
23
Wrap and chill 1 hour
24
Roll out dough to 12-to 13-inch round
25
Transfer to 9-inch-diameter glass pie dish
26
Fold edges under and crimp decoratively
27
Chill dough until firm, about 1 hour
28
DO AHEAD: Can be made 1 day ahead
29
Cover and keep chilled
30
Preheat oven to 350°F
31
Line crust with sheet of foil
32
Fill with dried beans or pie weights
33
Bake 20 minutes
34
Remove foil with beans
35
Bake until just beginning to turn golden brown, piercing with fork if bubbles form, about 15 minutes longer
36
Cool completely
37
For filling: Combine 1/2 cup brown sugar, butter, and salt in medium saucepan; bring to boil over medium heat, stirring to dissolve sugar
38
Boil until deep brown, about 5 minutes
39
Remove from heat
40
Add Scotch, then cream (mixture will bubble vigorously) and whisk until smooth
41
Return to medium heat and stir until most caramel bits dissolve
42
Strain butterscotch mixture into small bowl
43
Cool to room temperature, stirring occasionally
44
Whisk remaining 1/4 cup brown sugar and pumpkin in large bowl
45
Whisk in eggs, then spices
46
Add reserved butterscotch mixture; whisk to blend
47
DO AHEAD: Can be made 1 day ahead
48
Cover and chill
49
Rewhisk before using
50
Preheat oven to 350°F
51
Pour filling into crust
52
Bake until just set, about 50 minutes
53
Cool to room temperature, about 3 hours
54
DO AHEAD: Can be made 8 hours ahead
55
Store at room temperature
56
Combine 1/2 cup brown sugar, butter, and salt in medium saucepan; bring to boil over medium heat, stirring to dissolve sugar
57
Boil until deep brown, about 5 minutes
58
Remove from heat
59
Add Scotch, then cream (mixture will bubble vigorously) and whisk until smooth
60
Return to medium heat and stir until most caramel bits dissolve
61
Strain butterscotch mixture into small bowl
62
Cool to room temperature, stirring occasionally
63
Whisk remaining 1/4 cup brown sugar and pumpkin in large bowl
64
Whisk in eggs, then spices
65
Add reserved butterscotch mixture; whisk to blend
66
DO AHEAD: Can be made 1 day ahead
67
Cover and chill
68
Rewhisk before using
69
Preheat oven to 350°F
70
Pour filling into crust
71
Bake until just set, about 50 minutes
72
Cool to room temperature, about 3 hours
73
DO AHEAD: Can be made 8 hours ahead
74
Store at room temperature
75
For whipped cream: Using electric mixer, beat cream, sugar, and Scotch in medium bowl until peaks form
76
DO AHEAD: Can be made 4 hours ahead
77
Cover and chill
78
Rewhisk if necessary before serving
79
Cut pie into wedges
80
Serve with dollop of whipped cream
81
Using electric mixer, beat cream, sugar, and Scotch in medium bowl until peaks form
82
DO AHEAD: Can be made 4 hours ahead
83
Cover and chill
84
Rewhisk if necessary before serving
85
Cut pie into wedges
86
Serve with dollop of whipped cream