Butterscotch Pumpkin Pie

Thanksgiving is right around the corner (where has November gone?!) and I know most of you are feeling your dreams of a feast covered in gravy becoming a reality. 

Last year was a big Thanksgiving for me, as it was my first year contributing to the Thanksgiving meal, aside from my usual task of expertly removing the crescent rolls from their tube. I was in charge of appetizers and dessert and I felt honored, like I was officially grown up and trustworthy. Except I forgot all the cheese (and we're big cheese people). So I guess I'm not there just yet. ;) 

My mom has been and continues to be the reigning champion of holiday dinners in my book. She nails it every time. I can only hope that some day I'll be able to pass on to my family the wonderful holiday meals & memories she's given me. 

I made a butterscotch pumpkin pie last year, care of Bon Appetit, and it was very much a success. Pumpkin pie but with a kick. Just wanted to share the recipe and help out those of you who are in charge of dessert this year!

 

Butterscotch Pumpkin Pie

Ingredients for crust:

1 1/4 cups flour

1/2 tsp sugar 

1/4 tsp salt

10 tbs (1 1/4 sticks) cold, unsalted butter, cut into 1/2-inch cubes

3 (or more) tbs cold water 

Ingredients for filling:

3/4 cup golden brown sugar (packed) 

2 tbs unsalted butter 

1/4 tsp salt

1/4 cup Scotch whisky

1 1/4 cups heavy whipping cream

1 cup pumpkin purée 

3 large eggs

1 tsp cinnamon 

1/2 tsp ground ginger

1/4 tsp ground cloves 

1/4 tsp ground allspice 

Preparation: Mix flour, sugar, and salt in a processor. Add the butter, and using on/off turns, process until a coarse meal forms. Add 3 tablespoons ice cold water, and using on/off turns, process until moist clumps form. Add more water by teaspoonfuls if the dough is too dry. Gather the dough into a ball, then flatten into a disk. Wrap this and chill for 1 hour. Once the dough has chilled, roll it out until it's 12 or 13-inch round and transfer to a 9-inch-diameter pie dish. Fold the edges under and crimp. Chill the dough again until firm, about 1 hour. This can be made 1 day ahead if you want - just cover and keep chilled.

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  This crust needs to be pre-baked, so when it's ready to go, preheat your oven to 350 degrees. Line the crust with a sheet of foil and fill it with dried beans or pie weights. Bake the crust for 20 minutes, then remove the foil and beans/weights. Bake until it's just beginning to turn a nice golden brown, piercing it with fork if bubbles form (about 15 minutes longer). Let the crust cool completely before continuing on with your pie. 
  
  
  • For the filling - combine 1/2 cup brown sugar, butter, and salt in a medium saucepan and bring to a boil over medium heat, stirring so the sugar dissolves. Boil this until it's a deep brown color - about 5 minutes, then remove it from the heat. Add the Scotch, then the cream (mixture will bubble pretty intensely, but don't panic) and whisk until smooth. Return the saucepan to medium heat and stir until most of the caramel bits dissolve. Strain the butterscotch mixture into a small bowl and cool to room temperature, stirring occasionally.
  • Whisk the remaining 1/4 cup brown sugar and pumpkin in a large bowl. Next whisk in the eggs, then the spices. Add the reserved butterscotch mixture and whisk to blend. This can be made 1 day ahead too! Just cover and chill and rewhisk before using.
  • Finally, when you're ready to finish your pie, preheat the oven to 350 degrees. Pour the filling into the crust and bake until just set - about 50 minutes. Cool and serve at room temperature. I served mine with some sweetened creme fraiche and crunchy pecans on top! 
    
    
    Hope you have a full & happy holiday, friends. Give thanks. 
  • Love,
    Amy
  • "I would maintain that thanks are the highest form of thought, and that gratitude is happiness doubled by wonder."  -Gilbert K. Chesterton