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Location: Texas, United States

Thursday, November 27, 2008

Butterscotch Pumpkin Pie

A fun pumpkin pie recipe I found in Bon Appetit.
They have you make your own crust. I prefer to use Pillsbury. It's better than my own!
Update (after eating the leftovers...) if you're out of the whipped cream/Scotch combination, try the pie with some caramel ice cream topping drizzled over top. I think I like it even better...

1 Pillsbury refrigerated pie crust (They come in packs of 2. Use the second one for a turkey quiche the day after Thanksgiving. Recipe will come in a few days.)

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

Preheat oven to 350°F.
Unroll Pillsbury crust and place in glass pie dish. 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.

For 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.

For 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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