Pumpkin Butterscotch Pie

I came across this recipe in my November 2008 issue of Bon Appetite magazine. I read the words butterscotch and knew I had to make it. So ingredients in hand I drove to my best friends house for a night of pie making for Thanksgiving that weekend. The night of quick fun pie making turned into a bottle of wine and staying up till 1am trying to pull it all together. My girlfriend had just had her daughter and was on new mommy time, which equals baby brain and I hadn’t made a pie crust in over ten years…so this took much, much longer than planed. BUT oh was it worth it. This pie is now my staple at Thanksgiving and I make it every year.

This recipe is directly from the Bon Appetite site as I recommend you make it this way before you try any substitutions.

Pumpkin Butterscotch Pie

By Sarah Patterson Scott
Photograph by Tim Morris

Ingredients
crust
1 1/4 cups all purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water

filling
3/4 cup (packed) golden brown sugar, divided
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon salt
1/4 cup Scotch
1 1/4 cups heavy whipping cream
1 cup canned pure pumpkin
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
whipped cream
1 cup chilled whipping cream
1 tablespoon sugar
1 tablespoon Scotch

Preparation
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.

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.

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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