My family comes from the pumpkin capital of the world, and this fall we gathered for the local pumpkin festival. After returning home to Arizona I found myself missing all those cozy fall flavors. To bring a little piece of it back, I baked this pumpkin pie with a twist: butterscotch.

I’ve always loved the deep, caramelized sweetness of butterscotch, and it pairs beautifully with pumpkin spice. The chips melt right into the filling, adding little pockets of butterscotch flavor that make this pie extra special. Finished with a light vanilla bean whipped cream, it’s fall comfort in every bite.

Ingredients

Pie

• Pie crust dough – I use a recipe from Sally’s Baking Addiction (or the frozen Trader Joe’s crust if you want to keep things simple)
• 1 (15 oz) can Libby’s pumpkin
• 2/3 cup heavy cream
• 1/2 cup milk
• 3 eggs
• 2/3 cup light brown sugar
• 1 Tbsp cornstarch
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves
• 2/3 cup butterscotch chips

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1 Tbsp powdered sugar
• 1 tsp vanilla bean paste

Instructions

1. Preheat oven to 375°F. Butter a pie dish, roll out the pie dough, and press it into the dish.
2. In a large bowl, whisk together the pumpkin, cream, milk, eggs, brown sugar, cornstarch, salt, and spices until smooth.
3. Pour filling into the crust. Sprinkle butterscotch chips over the top—they’ll sink into the pie as it bakes.
4. Cover the crust edges with foil or a pie crust shield. Bake for 25 minutes.
5. Remove foil and bake for another 25 minutes. The center should still have a slight jiggle.
6. Cool on a wire rack for 1 hour, then refrigerate at least 2 hours to set.
7. For the topping: whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
8. Spread or pipe the whipped cream over the cooled pie.
9. Slice, serve, and enjoy!

Notes

• The butterscotch chips give the filling an extra-creamy, almost caramel-like flavor.
• If you want a stronger butterscotch punch, melt a handful of chips and stir them into the filling before baking.
• This pie is even better the next day once the flavors have had time to meld.