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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BUTTERSCOTCH PUMPKIN PIE Recipe

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This recipe for BUTTERSCOTCH PUMPKIN PIE is from JUST GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 refrigerated pie crust or 1 homemade crust
1 cup butterscotch-flavored baking chips
2 eggs, slightly beaten
1/2 cup sugar
2 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
1/2 tsp. salt
1 - 15 oz. can pumpkin
1 - 12 oz. can evaporate milk
Directions:
Directions:
Preheat oven to 425 degrees F.
Prepare pie crust as directed on package for one-crust pie using 9" deep-dish pie plate. Microwave chips in medium bowl on HIGH one minute; stirring every 15 seconds until completely melted. Set aside.
Mix eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl with wire whisk until well blended. Stir in pumpkin, milk and melted chips until well blended and smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 to 45 minutes longer or until knife inserted one-inch from crust comes out clean. Cool on wire rack.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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