Butterscotch Pumpkin Pudding Pie Recipes

BUTTERSCOTCH PUMPKIN PIE

Steps:

• In a small bowl, combine cracker crumbs and butter; press onto the bottom of a 9-in. pie plate. Bake at 350° for 10 minutes; cool. , For filling, in a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the pumpkin, cinnamon and nutmeg until blended., Pour into crust. Chill for at least 2 hours. Combine topping ingredients; serve with pie.

BUTTERSCOTCH AND PUMPKIN PUDDING

Steps:

• Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with sugar free Cool Whip and vanilla.
• Note: If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients.

BUTTERSCOTCH PUMPKIN PUDDING PIE

Steps:

• Put butterscotch pudding mix, canned pumpkin, dark brown sugar, salt, cinnamon, nutmeg and ginger in a saucepan.
• Add milk, with egg yolks beaten in, gradually. Stir constantly to keep mixture smooth.
• Cook over medium heat, again stirring constantly until mixture comes to a boil.
• Boil for 4 minutes.
• Pour into baked pie shell.
• Chill until firm.
• Top with whipped cream sprinkled with nutmeg.

BUTTERSCOTCH PUMPKIN PIE

Steps:

• Preheat oven to 425°F. Prepare pie crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Microwave chips in medium bowl on HIGH 1 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°F. Bake 40 to 45 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool on wire rack.

BUTTERSCOTCH PUDDING WITH PUMPKIN WHIPPED CREAM AND CHOCOLATE TOFFEE CHIPS

Steps:

• Melt the butter in a large saucepan over low heat. Scrape the seeds from the vanilla beans into the pan, then add the beans and the brown sugar. Simmer gently just until the sugar dissolves, then remove from the heat.
• In a small bowl, whisk the cornstarch together with 1 cup of the warmed milk until smooth. Then whisk in the eggs.
• Slowly pour the remaining 4 cups of warmed milk into the melted brown sugar mixture, whisking constantly. Once this is smooth, whisk in the egg mixture. Return the pan to the stove and, whisking constantly, bring to a simmer over medium-high heat. Reduce the heat to low and continue to cook, whisking constantly, until the mixture thickens and reaches the texture of hot fudge, 1 to 2 minutes. Remove from the heat. Remove the vanilla beans, then stir in the salt and the Scotch and pour the pudding into 8 to 12 serving glasses. Cover with plastic wrap, making sure to press it directly on the surface of the pudding.
• Serve with Pumpkin Whipped Cream, chopped toffee and chocolate toffee chips.
• Add the heavy cream and confectioners' sugar to a cold metal bowl and whisk until it forms softs peaks. Stir in the vanilla, allspice, cinnamon and clove and continue to whisk until the cream forms stiff peaks. With a spatula, gently fold in the pumpkin pie filling.

BUTTERSCOTCH PIE III

Steps:

• To Make Crust: In a medium bowl, combine crumbs and sugar. Mix in butter. Press firmly onto the bottom and sides of a 9 inch pie pan. Chill for 1 hour.
• To Make Filling: In a mixing bowl, combine pudding mix, whipped topping mix, sugar, spice and milk. Beat slowly at low speed until blended, then beat at high speed for about 4 minutes until mixture thickens. Spoon into prepared crust. Cover and refrigerate pie for 3 hours.

THE EASIEST BUTTERSCOTCH PIE

Steps:

• In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
• Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.

BUTTERSCOTCH PUMPKIN MOUSSE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.