Holiday Pumpkin Pie

PUMPKIN PIE! You either love it or hate it, right?  Well, for all those skeptics that don’t care for pumpkin pie, OR have never even given it a try, give this recipe a try and it’ll change your mind, lol! 😉  With it’s addition of the butterscotch chips, it’s sure to add a “surprise” flavor.

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1 (9 inch) deep dish frozen premade Pie crust, thawed
3/4 cup Butterscotch chips
1/2 cup Heavy whipping cream
1 (15 oz.) can 100% solid pack Pumpkin
1 Egg
1 Egg yolk
1/4 cup white Sugar
1 tsp. Pumpkin pie spice
1/4 teaspoon Salt
1/4 tsp. ground Ginger
1/8 tsp. ground Nutmeg
1/4 tsp. Salt

Preheat the oven to 425 degrees.  In a small saucepan, on MEDIUM heat, combine the butterscotch chips and the heavy cream.  Stir continuously until the chips melt and combined well.  Set this aside to cool.

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In a small bowl, add the whole egg and an extra egg yolk.  Beat this together.  In a large mixing bowl, combine the rest of the ingredients along with the beaten eggs.  Using a whisk, combine the ingredients until thoroughly mixed.

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Combine the ingredients until smooth.  Once the butterscotch mixture has cooled, add it to the pumpkin mixture and mix well.

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Pour this mixture into the premade pie crust and spread evenly in the shell.  This part of the recipe is OPTIONAL! You can either bake the pie at this stage OR dress it up a bit by using ready made pie crust. Unroll the thawed crust and using pie crust cutters, cookie cutters, or free handing it; cut out decorations to dress up the pie.  Place the cut outs where you want it, using some water or milk to adhere to the pie crust.

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Brush milk or heavy cream over the top of the pie.  You could also brush your favorite egg wash over the pie.


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Place the pie onto a baking sheet.  Bake in the preheated 425 degree oven for about 25 minutes.  Reduce the oven temperature to 350 degrees and bake for an additional 35 minutes or until the crust has a nice golden brown color.  NOTE: If the edges brown too quickly, cover it with some aluminum foil, continue cooking as instructed. Allow the pie to cool completely before cutting. Best when made a day ahead. ENJOY!

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One thought on “Holiday Pumpkin Pie

  1. Pingback: Thankful Baking | A Patchwork Life

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