I’m honored to be part of this year’s McCormick Everyday Bakers. Today I’m sharing another favorite flavorful recipe.
I’m always ahead of schedule baking these recipes weeks in advance of the actual holidays. People sometimes ask me if I hate that I’m thinking of Christmas at Halloween or Thanksgiving when it’s still hot outside. My answer to them is always no way, I love getting a head start on my holiday baking!
You see, pumpkin pie isn’t just for Turkey Day and peppermint fudge isn’t just for x-mas! You can enjoy the flavors of the season every day leading up to your favorite holidays. With the help of McCormick, we can make everyday a special one, especially during the holidays.
Baking pumpkin pie is one of those desserts that epitomizes Thanksgiving to me. It’s so consistently creamy and the flavor is always perfectly mild. Baking a pumpkin pie weeks away from Thanksgiving gets me all excited and giggly for the coming holidays.
I can just taste it!
This twist on the traditional pumpkin pie is wonderful! The butterscotch is so smooth and adds another flavor profile on top of the already perfectly traditional pumpkin pie spice, cinnamon and vanilla.
And I don’t know about you, but Eggnog Whipped Cream topped Butterscotch Pumpkin Pie sounds amazing.
You should make it.
P.S. Please don’t tell me I’m the only one who loves pumpkin pie for breakfast. Hello sweet tooth.
Whole Wheat Butterscotch Pumpkin Pie
adapted from McCormick
- whole wheat pie crust
- 1 cup butterscotch chips
- 2 eggs
- 1/2 cup sugar
- 2 teaspoons McCormick Pumpkin Pie Spice
- 1 teaspoon McCormick Vanilla Extract
- 1/2 teaspoon salt
- 1 (15 ounce) can pumpkin purée
- 1 ( 12 ounce) can low-fat evaporated milk
- Preheat the oven to 425°F. Spray a deep 9 inch pie pan with cooking spray.
- Roll out you chilled pie crust and fit into your pie pan.
- In a microwave safe bowl for 1 minute, stirring every 15 seconds, melt the butterscotch chips.
- Meanwhile, beat the eggs, sugar, pumpkin pie spice, vanilla, pumpkin, and evaporated milk together.
- Whisk in the melted butterscotch chips. Pour into the pie crust.
- Cover the crust with a pie crust protector or a rim of aluminum foil to protect the crust from burning.
- Bake for 15 minutes. Turn down the heat to 350°F and bake for another 40-60 minutes or until a knife comes out clean when inserted 1 inch from the sides and the middle doesn’t really giggle anymore.
- Allow the pie to cool completely before cutting.
- Store in the fridge.
Makes: one 9 inch pie
If you need more recipe ideas for your Thanksgiving desserts:
- Decadent Chocolate Pecan Pie
- Gingersnap Pumpkin Pie
- Pumpkin Gingersnap Cheesecake
- Double Chocolate Pecan Pie
- Pumpkin Pie Cheesecake
- Vanilla Pecan Pie
I love all things butterscotch… so this pie looks delicious! The combination of pumpkin and butterscotch is perfect.
And you’re not the only one who loves pumpkin pie for breakfast 🙂
Love this twist on classic pumpkin pie! Yum!
Can i just say that i’m really in love with the sneaky, cute way you put “Chocolate & Carrots” on each photo? 🙂
This looks so good! Can you taste the butterscotch flavor through the spices or does it just give it a little something extra you can’t put your finger on? My husband LOVES butterscotch and I love pumpkin pie (for breakfast, of course!) so I’m wondering if this is a good compromise.
The butterscotch is just another level of flavor in the pie that you just can’t put your finger on. I loved it! So, if you and your husband are pumpkin pie fans, this is definitely a winner. Perfect compromise for you two, too. 😉 Even my husband who isn’t a really big pie fan, loved it! 😀 Happy Baking!
Oh wow, butterscotch pumpkin pie sounds incredible!! I am so excited to try this 🙂 I love butterscotch
it looks wonderful!