Monday, November 3, 2008

Pumpkin Butterscotch Pie

My pumpkin obsession goes on! Can you improve on the traditional pumpkin pie? That's debatable. I really love your basic pumpkin pie so I'm always sceptical of new pumpkin pie recipes.


When this month's Bon Appetit arrived, it was full of all kinds of Thanksgiving recipes. One of them was for Pumpkin Butterscotch Pie. I saw the pie but didn't pay much attention to the recipe. Hubs picked up the Bon Appetit a couple days later as he was asking what we were having for dinner (at around 2:00 pm!). I said I wasn't sure. So he let the Bon Appetit fall open and pointed to the page and said "Make this". This happens a lot at our house. He thinks it's funny. Luckily for him, I'm still just happy he's home after being deployed for nearly a year.
Anyway he landed on the dessert recipes. By the way pumpkin pie is a favorite of his as well. So when he saw the picture for Pumpkin Butterscotch Pie, he said I had to make this sometime. He pointed out that the recipe called for Scotch. This made the recipe all the more interesting to him! I had made Dori Greenspan's Real Butterscotch Pudding while he was deployed, and it was fantastic. I promised to make this pie sometime, although not right then and not for dinner!
We had a few friends over for dinner this past week-end, and I made the pie for dessert. Everyone raved! It's a bit more involved to make than your average pumpkin pie, so plan ahead.






Pumpkin Butterscotch Pie


Crust:
1 1/4 cups all purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water


Filling:
3/4 cup (packed) golden brown sugar, divided
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon salt
1/4 cup Scotch
1 1/4 cups heavy whipping cream
1 cup canned pure pumpkin
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice


Whipped cream:
1 cup chilled whipping cream
1 tablespoon sugar
1 tablespoon Scotch


Preparation
For crust:Mix flour, sugar, and salt in processor. Add butter; using on/off turns, process until very coarse meal forms. Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour.
Roll out dough to 12-to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Chill dough until firm, about 1 hour.

DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Preheat oven to 350°F. Line crust with sheet of foil. Fill with dried beans or pie weights. Bake 20 minutes. Remove foil with beans. Bake until just beginning to turn golden brown, piercing with fork if bubbles form, about 15 minutes longer. Cool completely.


For filling:Combine 1/2 cup brown sugar, butter, and salt in medium saucepan; bring to boil over medium heat, stirring to dissolve sugar. Boil until deep brown, about 5 minutes. Remove from heat. Add Scotch, then cream (mixture will bubble vigorously) and whisk until smooth. Return to medium heat and stir until most caramel bits dissolve. Strain butterscotch mixture into small bowl. Cool to room temperature, stirring occasionally.
Whisk remaining 1/4 cup brown sugar and pumpkin in large bowl. Whisk in eggs, then spices. Add reserved butterscotch mixture; whisk to blend.
DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before using.
Preheat oven to 350°F. Pour filling into crust. Bake until just set, about 50 minutes. Cool to room temperature, about 3 hours.

DO AHEAD: Can be made 8 hours ahead. Store at room temperature.
For whipped cream:Using electric mixer, beat cream, sugar, and Scotch in medium bowl until peaks form.

DO AHEAD: Can be made 4 hours ahead. Cover and chill. Rewhisk if necessary before serving.
Cut pie into wedges. Serve with dollop of whipped cream


Our table for our dinner party (a late birthday celebration for Hubs) turned out so pretty I just had to share a couple pictures!

20 comments:

glamah16 said...

Yumm your killing me with at pie. Love the Butterscotch combo.

Zoe Francois said...

What a gorgeous pie and such an elegant table!

Helene said...

I love your table. So beautiful. What a great pie you made.

Gabi said...

Butterscotch and pumpkin are an inspired combination! It sounds fab and your table is beautiful too! :)
xo

Bellini Valli said...

This is no ordinary pie that's for sure:D

Grace said...

i've actually never had a piece of pumpkin pie that i liked. that could all change with this recipe--i love butterscotch in all forms. great idea! :)

Sandie said...

What a beautiful table setting in these photos---I love the glassware!

I've always wanted to try Butterscotch Pie, and finding this recipe with pumpkin added to it gives the idea an entirely new dimension!

Peter M said...

Whoa, this is over the top in all the good ways...a big wedge for me please.

RecipeGirl said...

I don't usually like plain old pumpkin pie so much so the variation w/ the butterscotch sounds fabulous!

Peabody said...

I bet the butterscotch makes it that much better!

Gigi said...

The pie is looks divine! I have the magazine page folded over. I am planning on making this for Thanksgiving. BTW, love your dinner table so festive.

Rosie said...

I just love the sound and look of this gorgeous pie!

Rosie x

How To Eat A Cupcake said...

OMG, it looks soooo good! I usually eat the pie off the crust and save the crust for last. :D

Eva said...

I've just realized that about a year ago, you blogged about another kind of pumpkin pie and I commented that I haven't had any pumpkin pie ever. What shall I say - this still hasn't changed. Now seeing your new recipe, I definitely need to do something about it!

Just one more question: How do you make sure that the crust doesn't burn while the filling is baking?

PS: Lovely table setting - another thing that I never seem to manage..;-)

Psychgrad said...

The pie looks delicious. I missed my pumpkin pie at (Canadian) Thanksgiving this year. Maybe I should just make one.

The table looks beautiful. Happy belated birthday to your husband!

Cynthia said...

I want to taste the pie but I don't want to make it myself. Know what I mean?

Shari@Whisk: a food blog said...

I think pumpkin and butterscotch sound like the perfect pair!

Sandi @the WhistleStop Cafe said...

Whoo~Hoo!
I think you have found a way to improve on the old pumpkin pie.

giz said...

Love the runner on the table. The pie is definitely a must try - it's really unique - me likey!!!

Pinky said...

My boss brought this recipe in and now its what we've been making at the bakery! It is yummy, nice and silky