Food

No Bake Butterscotch Pumpkin Pie

It’s that time of year.  Pumpkin everything! 

I’m not a big pumpkin person but it’s one of those things in your pastry career you need to know.  Why?  Because everyone in the fall is a fan of pumpkin.  Everything. Even if they aren’t.  They are now.  Every year.

Like I said, I’m not a fan of pumpkin pie but I eat it every year to remind myself that I still don’t like it.  It could be that I don’t like pumpkin pie strictly because my Mom also told me I didn’t.  She doesn’t like it, so no one likes it and therefore it will not be in her home.

Personally I find it very blah and boring.  But I’m also the same guy that’s been wearing the same jeans and hoodies for years.  So I know a thing or two when it comes to boring.

I made the pumpkin pie because in culinary school you take an oath to feed the people what they want.  They want pumpkin pie.  It’s fall.  Pumpkin is just what people do.  Even if they hate it.  Just shut up and do it.  I want to make pecan pie but that’s not what they want.  You don’t always get what you want.

My pumpkin pie is quick, simple and the best pumpkin pie I’ve ever had. Seriously. I don’t like myself, so for me to like something I did is a big deal and a rarity.   I think it’s the addition of the butterscotch.  It gives it a rich flavor without the heavy and overly used brown sugar.  This is a pumpkin pie I can really sit on the couch and finish a whole pie while watching The Price is Right.

I’ll get to the recipe and spare you my story.

“don’t bore us – get to the chorus” – Roxette

 

First, I used a shortbread crust.  I like the flavor much better than a traditional pie crust.  It has so much more flavor and really helps add to the pie.

Second, I used pumpkin puree from the can.  Everyone does.  No one can tell the difference.  Let’s move on.

Third, you will notice I used apple pie spice in place of pumpkin pie spice. Personal preference.  I find the apple pie spice is softer and more delicate, like my ego.  It doesn’t have the ginger in it and I like that.  If you’re going to use ginger. Fresh is the only way to go.  If you would like to use pumpkin pie spice, be my guest. Preferably at someone else’s house and not mine.

Last, be sure you are using the butterscotch pudding that has to be cooked.  Do not use the instant kind.

On more thing, I hate to be a bother, but did I mention this pie is a no bake?  Well, it is and that should entice you all the more.  That’s how easy and wonderful this butterscotch pumpkin pie is.

“Life has always been fair.  Our lack of humanity and compassion has made it unfair.”

 

Related Posts

Drunken Pumpkin Milkshake

Pumpkin Scones with White Chocolate Glaze

 

Butterscotch Pumpkin Pie

1 – 9inch Shortbread Pie Crust

For the Filling:

1 – 3oz package of Butterscotch Pudding mix (Not instant! Get the one you have to cook)
1 – 15oz  can Pumpkin Puree
1Tbsp             Brown Sugar
1/2tsp            Apple Pie Spice
1c                    whole milk
1Tbsp             corn starch
1/4tsp            vanilla extract

-lightly bake your pie crust in a 350 degree oven for about 5-7 minutes, set aside
-place all your ingredients in a medium sized sauce pan.  Whisk vigorously to combine everything.
-over a medium heat, keep whisking so none of the mix cooks to the bottom
-after about five minutes the mix will begin to thicken.  Once you notice the mix getting thick, cook for an additional minute
-quickly pour your mix into your pie shell and cool in the refrigerator until set or best overnight

Maple Whip Cream

1 pint heavy whipping cream
1Tbsp real maple syrup

-whip to stiff peak and cover pie

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4 Comments

  1. Sherry Keeler says

    I think I could force it down with no trouble like everything else I shovel in my mouth!!!

  2. Leila says

    Not a big fan of pumpkin pie either but like you said…every fall gathering someone asks for it so I must try your recipe. Thank you!!

  3. Gus Baldwin says

    Hey Leila, thanks for the comment. I’m so glad you’re a visitor!! Let me know how it goes!!

Comments are closed.