Pumpkin Butterscotch Pie

This recipe is like a pumpkin spice latte, given a creamy-smoky butterscotch kick, and poured into a flaky pie crust.



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


  • 3/4 cup (packed) golden brown sugar, divided
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 1/4 cups heavy whipping cream
  • 1 cup canned pure pumpkin
  • 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

Recipe Preparation


  • 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.


  • 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. 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.

Whipped cream

  • Using electric mixer, beat cream, sugar, and Scotch in medium bowl until peaks form. DO AHEAD Can be made 4 hours ahead. Rewhisk if necessary before serving.

  • Cut pie into wedges. Serve with dollop of whipped cream.

Recipe by Sarah Patterson Scott,Reviews Section

Butterscotch Pumpkin Pie

Hello, you pie-loving humans. I’m here with another pie. This one is slightly different. This Butterscotch Pumpkin Pie IS IT!

Why Is this Butterscotch Pumpkin Pie the Best?

– It’s made in a cookie crust which is infinitely less annoying than blind baking pie crust. I refuse to blind bake unless it’s for a pudding pie which is barely worth it. But worth it.

– This butterscotch pumpkin pie is SILKY SMOOTH! Truly delicious.

– It can be made ahead and it’ll still be delicious.

Butterscotch VS. Caramel

It’s this easy: butterscotch is made with brown sugar, where caramel is made with white sugar.

That’s it. I like my butterscotch not burnt or taken too far but just right.

If you hate making pie crust, this is super easy. It’s a gingersnap crust taken from the No-Bake Pumpkin Pie from The Year of Cozy. I steal from myself!

If I had to choose between this one and that one. Dang dang dang. It’d be tough. I think they’re both ridiculously delicious. It sort of depends just on how much oven space you have, if you love a custard-based type pumpkin pie, or if you want something more silky smooth vs. light and airy.

This is the silky smooth one. This pie has a balance in flavor and spices, letting the butterscotch flavor really come through! If you make this, let me know on Instagram!

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Be sure to use plain, canned pumpkin puree, not pumpkin pie filling which has added spices and sweeteners.

Butterscotch chips can be found in the baking aisle of most supermarkets where the chocolate chips are displayed. My favorite brand is Guittard, but the chips are made by numerous brands.

Pumpkin Butterscotch Spice Cake Trifle

This Pumpkin Butterscotch Spice Cake Trifle is an easy and elegant trifle with layers of pumpkin butterscotch pudding, cinnamon-spiced maple whip cream, and spice cake! This Pumpkin Butterscotch Spice Cake Trifle is an amazing fall dessert!

Trifles are easy to throw together. Literally. Trifles are fantastic to make because they don’t have to look perfect. By nature, they’re a bit more haphazard. You literally just sort of throw everything together, attempt for it to look picturesque and pretty, but accept that it will be a bit haphazard. That’s part of their charm! This Pumpkin Butterscotch Spice Cake Trifle is no exception.

Correction: Trifles *should* be easy, unless you make it hard on yourself. I did this –>self-imposed difficulties in assembling the trifle.

First, I nearly cried when I ran out of Cool Whip halfway through because I didn’t properly ration or measure. I just slapped it on. Okay, I didn’t cry, but we’ll say I was… highly distressed. Without any backup containers in the house, I briefly pondered whose house I could possibly be in, then walked out the door in my pajamas (yes, I was that person) and drove to the corner store for another container. Or four. I can’t be caught in this scenario again, after all.

Btw, I like to refer to the Dollar General down the street as the ‘corner store’ because it sounds much more quaint and 1950s than ‘the dollar store.’ Don’t you think?

Things move along more swimmingly after the emergency Cool Whip run, but I probably could’ve made the layers a bit more even in this Pumpkin Butterscotch Spice Cake Trifle. Who really cares though? Remember… we’re going for charm.

Next, I plan to make tall and puffy mountains of Cool Whip atop the trifle. They turn out to be more like little hills. I dunno… they’re still pretty cute.

Then I sprinkled the top with toffee bits, not because there’s toffee anywhere else in this trifle. No, they’re just for fun. I was supposed to reserve cake crumbs as a garnish, but I made the affirmative decision to go with toffee bits. Yes, that’s my story and I’m sticking to it. I planned the toffee bits. I actually really did.

Lastly, I decide that I’m really, really, *really* in the mood for Pumpkin Butterscotch Spice Cake Trifle and will eat it for breakfast, lunch, dinner, and everything in between because in an instance of very poor planning, I made it the day before we are going out of town for a week. Pumpkin Trifle ALL DAY. Perfect!

That is the saga of this Pumpkin Trifle recipe. But seriously, it’s easy. Just make sure to have the correct amount of ingredients on hand and you’ll be golden! This Pumpkin Butterscotch Spice Cake Trifle is luscious. Lots of layers of spice cake, pumpkin-butterscotch pudding, and fancified Cool Whip (by way of some cinnamon and maple syrup). It’s altogether quite light, but is packed with so many great flavors and spices, best of all pumpkin, of course.

More Weight Watchers Friendly Pumpkin Desserts:

Healthy Baked Pumpkin Doughnuts
(*4 Weight Watchers PointsPlus | *5 WW Freestyle SmartPoints)
I love these healthy baked pumpkin doughnuts and have been making them for several years. According to my calculations each one has just 148 calories.

Easy No Bake Pumpkin Cheesecake
(*6 Weight Watchers PointsPlus | *10 WW Freestyle SmartPoints)
Sweet and creamy with just the right amount of spice, this is much less dense than traditional baked pumpkin cheesecake and mixes together in minutes.

Slow Cooker Pumpkin Pie Pudding
(*5 Weight Watchers PointsPlus | *7 WW Freestyle SmartPoints)
Sweet and creamy, with just the right amount of spice, serve this slow cooker pumpkin pie pudding with a sprinkling of crushed ginger snaps and dollop of whipped cream to really dress it up.

Easy Crock Pot Pumpkin Crumb Cake
(*6 Weight Watchers PointsPlus | *7 WW Freestyle SmartPoints)
With just a handful of ingredients, including a box of crumb cake mix, it stirs together in minutes. And the house smells amazing – just like a Cinnabon – while baking in your slow cooker. Enjoy it plain or dressed up with a dollop of whipped cream.

Enlightened Pumpkin Panna Cotta with Berry Sauce

Enlightened Panna Cotta
(*4 Weight Watchers PointsPlus | *7 WW Freestyle SmartPoints)
It’s an easy, healthy, creamy and delicious no-bake dessert with all the flavors of pumpkin pie.

11 Weight Watchers friendly Pumpkin Cookie Recipes – Here’s a great collection of healthy low-fat pumpkin cookie and pumpkin bar recipes gathered from around the web (I’ve even calculated all the Points values).

12 Low Calorie Pumpkin Cake Recipes for Weight Watchers – I’ve got a great collection of lighter, healthier pumpkin cake recipes here for you – both from my recipe files and around the web. Some use spice cake mix or yellow cake mix to keep it easy others are made from scratch. All with Points Values.

Low Fat Impossible Pumpkin Pie

Low Fat Impossible Pumpkin Pie
(*4 Weight Watchers PointsPlus | *5 WW Freestyle SmartPoints)
An easy, healthy and delicious recipe for pumpkin pie that forms a crust while it bakes.

Maple Pumpkin Custards with Crystallized Ginger
(*6 Weight Watchers PointsPlus)
Elegant pumpkin custards made with maple syrup that are lower in fat 212 calories, 5 g fat, 37 g carbs, 7 g protein and 1 g fiber – found at Eating Well.

Ellie Krieger’s Healthy Low Fat Pumpkin Flan
(*3 Weight Watchers PointsPlus)
Spiced pumpkin turns classic caramel topped custard into a Thanksgiving worthy light dessert Just 100 calories, 3.5 g fat, 16 g carbs, 3.5 g protein and 1 g fiber – found at The Food Network

Low Fat Pumpkin Bread Pudding
(*5 Weight Watchers PointsPlus)
A delicious autumn pumpkin dessert perfect for Thanksgiving with 184 calories, 1 g fat, 39 g carbs, 7 g protein and 2 g fiber – found at Food.com.

Weight Watchers Pumpkin Flan Custards
(*3 Weight Watchers PointsPlus | *4 WW Freestyle SmartPoints)
A creamy, spicy individually portioned low fat pumpkin dessert that’s a great alternative to pumpkin pie with just 110 calories and 3 g fat – found at Weight Watchers.

Pumpkin Pie Dip
(*3 Weight Watchers PointsPlus | *4 WW Freestyle SmartPoints)
All the great flavors of pumpkin pie in a light and fluffy dip that would make a great healthy dessert when accompanied by gingersnaps and apple slices Just 103 calories – found at SkinnyTaste.

Pumpkin Pie Milkshake
(*5 Weight Watchers PointsPlus)
A lighter healthier milkshake with all the delicious flavors of pumpkin pie 198 calories, 2.8 g fat, 38 g carbs, 6.1 g protein and 1.4 g fiber – from Cooking Light found at MyRecipes.

Pumpkin Hazelnut Clafoutis
(*4 Weight Watchers PointsPlus | *6 WW Freestyle SmartPoints)
A warm rustic pumpkin custard sweetened with agave and baked with toasted hazelnuts. This is the perfect ending to a Thanksgiving feast and a wonderful lighter alternative to pumpkin pie with 149 calories, 4 g fat and 24 g carbs – found at SkinnyTaste.

Hungry Girl’s Pumpkin Nog
(*3 Weight Watchers PointsPlus)
a quick and easy low calorie pumpkin dessert beverage that’s sure to satisfy your taste buds with just 110 calories – found at Hungry Girl.

Lighter Pumpkin Gingerbread Trifle
(*5 Weight Watchers PointsPlus)
A pumpkin dessert recipe that’s as easy as it is elegant with its alternating layers of gingerbread cake and pumpkin-butterscotch pudding that can be made ahead. It has 194 calories and can be found at Taste of Home.

Praline Pumpkin Cake
(*6 Weight Watchers PointsPlus| *10 WW Freestyle SmartPoints)
A lighter version of pumpkin dump cake dessert made with a cake mix, found at Weight Watchers. Although the recipe calls for a white cake mix, you can easily substitute yellow or spice cake mix instead.

Ellie Krieger’s Healthy Pumpkin Rice Pudding
(*6 Weight Watchers PointsPlus)
A great easy healthy pumpkin dessert that combines the delicious flavors of pumpkin pie and rice pudding with 240 calories, 6 g fat, 42 g carbs, 4 g protein and 1 g fiber found at The Food Network.

WW Pumpkin Chocolate Chip Bars
(154 calories | 4 WW Freestyle SmartPoints)
Just 4 ingredients combine to make a festive fall inspired treat. found at Recipe Diaries.

Pumpkin Pie Squares
(93 calories | 3 Freestyle SmartPoints)
A lightened up pumpkin pie square that would be better for portion control that does not disappoint. found at Drizzle Me Skinny

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!

Martha is the founder and main content writer for Simple-Nourished-Living.

A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.

A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.

First published November 2011 Updated with new photos and text October 2019

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  1. Canned pumpkin
  2. Evaporated milk
  3. Eggs
  4. Brown sugar
  5. Vanilla
  6. Salt
  7. Spice cake mix (such as Duncan Hines)
  8. Chopped pecans
  9. Butterscotch chips
  10. Butter,
  11. 13 x 9 inch baking pan

Pumpkin recipes continue. don't worry we will resume regularly programmed recipes again very soon! There is just something about this time of year that brings out the pumpkin recipes.

I hope that you love pumpkin! If you don't I understand and will have other recipes on the blog that don't have pumpkin in them really soon. Tomorrow we have a fantastic football cupcake to celebrate Cupcake Saturday!

But for today we have this lovely No-Bake Pumpkin Butterscotch Pie Recipe! It is seriously so easy to make.

I brought it to an event and was able to whip it up during the day and have it ready when we headed out the door.

It traveled great though I would wait to put the whipped cream on it until you reach your destination if you are traveling.

It was a bit warm in Spokane the day we made it and we ended up with puddles of whip cream around the pie by the time we reached the event. Oops!

Whole Wheat Butterscotch Pumpkin Pie

I’m always ahead of schedule baking these recipes weeks in advance of the actual holidays. People sometimes ask me if I hate that I’m thinking of Christmas at Halloween or Thanksgiving when it’s still hot outside. My answer to them is always no way, I love getting a head start on my holiday baking!

You see, pumpkin pie isn’t just for Turkey Day and peppermint fudge isn’t just for x-mas! You can enjoy the flavors of the season every day leading up to your favorite holidays. With the help of McCormick, we can make everyday a special one, especially during the holidays.

Baking pumpkin pie is one of those desserts that epitomizes Thanksgiving to me. It’s so consistently creamy and the flavor is always perfectly mild. Baking a pumpkin pie weeks away from Thanksgiving gets me all excited and giggly for the coming holidays.

This twist on the traditional pumpkin pie is wonderful! The butterscotch is so smooth and adds another flavor profile on top of the already perfectly traditional pumpkin pie spice, cinnamon and vanilla.

And I don’t know about you, but Eggnog Whipped Cream topped Butterscotch Pumpkin Pie sounds amazing.

Pumpkin Salted Butterscotch Tart

So I’m making a casual and non-obligatory suggestion for Thanksgiving pie plans this year…..

We forgo actual classic pumpkin pie and make pumpkin salted butterscotch tart instead. Like one tart per person. YOU HAVE NO IDEA HOW FREAKING GOOD THIS IS.

I have a huge soft spot for anything salted butterscotch/caramel. Which means that throwing pumpkin into the party could definitely not hurt that soft spot.

Hello. Did I even mention the NILLA WAFER CRUST?? This blog post is going to consist of a lot of caps, guys. Just warning ya.

So three components standing between you and pumpkin salted butterscotch tart, guys. —->

  1. Nilla wafer crust: Crushed wafers, melted butter, pinch of salt. We’re gonna pre-bake the crust for a few minutes until golden and that’s all there to that.
  2. Pumpkin filling: Pretty standard stuff here like pumpkin puree, sugar, eggs, spices, vanilla, milk, etc. Pour it over your pre-baked crust and slide that baby back into the oven for 40-ish more minutes until the filling is set.
  3. Butterscotch. MY FAV PART. Butter, sugar, heavy cream, flaky salt. Ermmmm…not total health food but so so worth it.

Pour it all over your pumpkin filling and garnish with more salt. Help. I can’t. It’s so good.

I’m telling you. The silky sweet pumpkin filling with that salty butterscotch topping is pretty much my new favorite combo forever and ever.

The most life-changing Thanksgiving dessert right here, guys. Pleaseeeeeee make it happen.

Watch the video: How to Make Butterscotch Sauce. 10 Minute Recipe (January 2022).