Butterscotch Pumpkin Pie Recipe

Butterscotch Pumpkin Pie Recipe

Ingredients:

8 oz of morsels (Butterscotch flavored)
2 c of flour (all-purpose); sifted
1 3/4 c of sugar (granulated)
1 Tbsp of baking powder (Calumet)
1 1/2 tsps of cinnamon (ground)
1 tsp of salt
3 Tbsps of confectioner’s sugar
1/2 tsp of nutmeg (ground)
1 c of pure pumpkin
1 tsp of vanilla extract
1/2 c of vegetable oil (or canola oil)
3 pcs of eggs (large)

For the Butterscotch Sauce:
1/3 c of evaporated milk
3 oz of morsels (Butterscotch flavored)

Instructions:

Preheat the oven at 350 degrees F. Butter a 12 cup (bundt) pan.

Place morsels on a microwave-safe dish bowl then microwave for a minute or more; stir until it becomes smooth and melted. Let it cool.

Combine sugar, Calumet, flour, salt, nutmeg, and cinnamon on a bowl. Add the cooled morsels, oil, vanilla, pumpkin, and eggs. Whisk to blend then add mixed flour. Incorporate well then scoop the batter onto the pan.

Place inside the oven and bake at about 40-45 mins. When done. let it cool for half an hour. Dust with confectioner’s sugar and serve together with the sauce.

To make the sauce, place milk on a saucepan; heat to boil. Once boiling, take out from the heat and add the morsels. Stir continuously till smooth. Heat it again while stirring continuously; let it boil. Allow to cool.

>> Butterscotch Pumpkin Pie Recipe