This is about when I start thinking about what I will be cooking for Thanksgiving.
Every year I like to add/take out something so it is fresh and fun but with timeless classic dishes . . . like the have to have it pumpkin pie.
Well, I might just get your sweet tooth going today!
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This is actually something I have made for years and my twist this year is adding in apples. YUM!
Sprinkled with nuts and extra butterscotch chips on the top and topped off with some whipped cream and you are done!
It tastes like a gourmet pie but it is the easiest thing to make!
Butterscotch Apple Pumpkin Pie Recipe
Ingredients
- 1 Recipe Pastry for a 9-inch Double Crust Pie
- 3/4 cup Butterscotch Chips
- 1/2 cup Heavy Cream
- 1 can Pumpkin Puree
- 6-7 cups of Apples – Peeled, Cored and Sliced
- 1 egg plus 1 yolk
- 1/4 cup of Flour
- 3/4 cup Sugar
- 1/2 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 1/4 tsp Ground Ginger
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Directions
Step 1: Heat oven to 425. Make pastry according to the recipe.
Step 2: Mix sugar, 1/2 cup of flour, and cinnamon in a large bowl. Stir in apples and set aside.
Step 3: In a small saucepan combine butterscotch chips and heavy cream. Heat over medium heat for about 5 minutes, whisking occasionally until smooth.
Step 4: Whisk pumpkin puree, egg, and egg yolk, 1/4 cup of sugar, pumpkin pie spice, salt, ginger, and nutmeg. Whisk in the butterscotch mixture.
Step 5: Pour apple mixture into pumpkin mixture and mix well. Spoon into pie crust.
Step 6: Bake at 425 for 25 minutes then reduce oven temperature to 350 and bake an additional 35 minutes.
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Butterscotch Apple Pumpkin Pie Recipe
Ingredients
- 1 Recipe Pastry for a 9 inch Double Crust Pie
- 3/4 Cup Butterscotch Chips
- 1/2 Cup Heavy Cream
- 1 Can Pumpkin Puree
- 6-7 Cups Apples – Peeled, Cored and Sliced
- 1 Egg plus 1 yolk
- 1/4 Cup Flour
- 3/4 Cup Sugar
- 1/2 Tsp Ground Cinnamon
- 1 Tsp Pumpkin Pie Spice
- 1/4 Tsp Salt
- 1/4 Tsp Ground Ginger
Instructions
- Heat oven to 425. Make pastry according to recipe.
- Mix sugar, 1/2 cup of flour, cinnamon in a large bowl. Stir in apples and set aside.
- In a small saucepan combine butterscotch chips and heavy cream. Heat over medium heat for about 5 minutes, whisking occasionally until smooth.
- Whisk pumpkin puree, egg and egg yolk, 1/4 cup of sugar, pumpkin pie spice, salt, ginger and nutmeg. Whisk in butterscotch mixture.
- Pour apple mixture into pumpkin mixture and mix well. Spoon into pie crust.
- Bake at 425 for 25 minutes then reduce oven temperature to 350 and bake an additional 35 minutes.
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what size can of pumpkin puree do you use?
It is 15 oz