Butterscotch Pumpkin Pie Recipe

Indulge in the ultimate fall dessert: a creamy pumpkin pie infused with the rich, caramel notes of butterscotch chips, topped with a stunning homemade lattice crust! This recipe is surprisingly easy to make, even for beginner bakers. The detailed instructions and helpful tips will guide you through each step, resulting in a show-stopping pie that's perfect for Thanksgiving, holiday gatherings, or any autumnal celebration. Learn how to create a beautiful lattice top using a lattice pie cutter (easily found at baking supply stores) or get creative with cookie cutters. Get ready to wow your friends and family with this unforgettable butterscotch pumpkin pie!

Prep Time 30 mins

Cook Time 65 mins

Calories 293.8 kcal

Protein 7g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Butterscotch Pumpkin Pie

Pastry Dough
1 cup butterscotch chips
½ cup heavy cream
Solid Pack Pumpkin
2 large eggs
1 large egg yolk
Granulated Sugar
1 teaspoon pumpkin pie spice
½ teaspoon salt
Ground Ginger
Ground Nutmeg

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Butterscotch Pumpkin Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Butterscotch Pumpkin Pie

Preheat oven to 425°F (220°C). Unroll one sheet of pie crust and gently fit it into a 9-inch pie plate. Trim and crimp the edges.
Refrigerate the unfilled pie crust for at least 15 minutes while you prepare the filling.
In a medium saucepan, combine 1 cup butterscotch chips and ½ cup heavy cream. Cook over medium heat, whisking frequently, until the chips are melted and the mixture is smooth (about 5 minutes). Remove from heat and set aside to cool slightly.
In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 2 large eggs + 1 large egg yolk, 1 cup granulated sugar, 1 teaspoon pumpkin pie spice, ½ teaspoon salt, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
Gradually whisk in the cooled butterscotch mixture until fully incorporated. Pour the filling into the prepared pie crust and spread evenly.
Unroll the second sheet of pie crust. If using a lattice pie cutter, place the dough on top and roll over with a rolling pin to cut the lattice strips. Alternatively, use small cookie cutters to create shapes and arrange them on top of the pie.
Carefully lift the lattice (or cut-out shapes) and place it over the pie filling. Gently press the edges of the top crust to the bottom crust, crimping decoratively to seal.
Bake for 25 minutes at 425°F (220°C). Reduce the oven temperature to 350°F (175°C) and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is set. If the crust edges are browning too quickly, cover them loosely with aluminum foil.
Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and prevents it from being runny.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

47g

Fat

39g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Pies And Tarts Desserts Vegetables Pies Squash 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Butterscotch Pumpkin Pie?

Butterscotch Pumpkin Pie takes about 95 minutes from start to finish — roughly 30 minutes to prepare and 65 minutes to cook.

How many calories are in Butterscotch Pumpkin Pie?

Butterscotch Pumpkin Pie has approximately 293.8 calories per serving, with about 7 g protein, 9 g carbohydrates and 28 g fat.

What ingredients do I need for Butterscotch Pumpkin Pie?

The key ingredients for Butterscotch Pumpkin Pie are Pastry Dough, Butterscotch Chips, Heavy Cream, Solid Pack Pumpkin, Egg, Egg Yolk. See the full list with measurements above.