Pumpkin Butterscotch Pie
(for Crust)
1 1/4 cups all purpose flour
1/2 t sugar
1/4 t salt
10 T chilled unsalted butter, cut into 1/2" cubes
3 T ice water
(for Filling)
3/4 cup packed golden brown sugar, divided
2 T unsalted butter
1/4 t cup Scotch
1 1/4 cups heavy whipping cream
1 cup canned pure pumpkin
3 large eggs
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
1/4 t ground allspice
(for Topping)
1 cup chilled heavy whipping cream
1 T sugar
1 T Scotch
>how to make<
(for Crust)
*Mix flour, sugar, and salt in processor.
*Add butter, using on/off turns, process until very coarse meal forms.
*Add 3 T ice water; using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
*Gather dough into ball, flatten into disk.
*Wrap and chill 1 hour.
*Roll out dough disk on floured surface to 12 to 13" round.
*Transfer to 9" diameter glass pie dish.
*Fold edges under and crimp decoratively.
*Chill crust at least 1 hour.
*Preheat oven to 350 degrees.
*Line crust with foil, fill with dried beans or pie weights.
*Bake 20 minutes.
*Remove foil and beans.
*Bake crust until just beginning to turn golden brown, piercing with fork if bubbles form, about 15 minutes longer.
*Cool crust completely on rack.
(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 moist 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 cinnamon, ginger, cloves, and allspice.
*Add reserved butterscotch mixture, whisk to blend.
*Preheat oven to 350 degrees.
*Pour filling into crust.
*Bake pie until filling is just set, about 50 minutes.
*Cool to room temperature, about 3 hours.
(for Topping)
*Using electric mixer, beat cream, sugar, and Scotch in medium bowl until peaks form.
*Cut pie into wedges.
*Serve with dollops of whipped cream.
-serves 8-
Note: I tried this recipe from "bon appetite desserts".
Labels: Pumpkin Butterscotch Pie recipe, pumpkin pie recipe