Butterscotch Pumpkin Pie

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 (15 ounce) package pastry dough, refrigerated rolled double crust
• 3/4 cup butterscotch chips
• 1/2 cup heavy cream
• 1 (15 ounce) can solid pack pumpkin
• 1 egg
• 1 egg yolk
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 pinch ground nutmeg

Recipe

• 1 preheat oven to 425 degrees f, then unroll one of the pastry crusts & fit it into a 9-inch pie plate. refrigerate until ready to fill.
• 2 in a small saucepan, combine butterscotch chips & heavy cream, & turn heat up to medium, heating about 5 minutes, whisking occasionally, until smooth, then set aside to cool slightly.
• 3 meanwhile, in a large bowl, whisk together pumpkin puree, egg & egg yolk, sugar, pumpkin pie spice, salt, ginger & nutmeg.
• 4 slowly whisk in butterscotch mixture until incorporated, then spoon into crust-lined pie plate & spread smooth.
• 5 unroll 2nd crust/dough, and if using a lattice pie cutter, spread the crust/dough on top of the cutter. then use a rolling pin to roll across the dough to cut & create the lattice pattern. carefully remove piecrust from lattice cutter, trying not to stretch it, & place it on top of the pie.fold over edge & crimp decoratively.
• 6 if you have no lattice pie cutter, use small cookie cutters to create a design (or carve a jack-o-lantern face !) & proceed as indicated above.
• 7 bake for 25 minutes, then reduce temperature to 350 degrees f & bake an additional 35 minutes, until crust is browned & pie puffs slightly, covering edge of pie with foil if it is browning too quickly.
• 8 cool at room temperature on wire rack.