You won’t believe how easy this butterscotch pumpkin pie is to make. It is yummy, creamy, and dreamy! I LOVE this pie! The butterscotch puts a nice spin on the pumpkin filling. I mean, yes, pumpkin pie filling is wonderful all on its own but the butterscotch truly ups the ante. It sweetens up the pie filling to a level that is almost earth shattering. LOL, don’t worry, it isn’t toooo sweet.
This pie is perfect for fall parties and holiday dessert tables. Enjoy!
Ingredients
9-inch graham cracker crust
8 oz softened cream cheese
2 box (large) butterscotch instant pudding mix
15 oz (1 can) pumpkin
8 oz whipped cream topping, chilled, not frozen
1 Tbsp freshly grated nutmeg
1 Tbsp pumpkin pie spice
1 Tbsp cinnamon
1 c coarsely chopped pecans (optional)
Instructions
2 Add pudding and spices. Blend until creamy.
3 Fold in whipped cream topping and mix till blended.
4 Pour into crust and top with pecans.
5 Chill for at least 1 hour before serving.
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Quick Tip: I like to serve this creamy butterscotch pumpkin pie with lots of whipped cream. Yum!
Does anyone actually proof-read these recipes and posts? This one is missing some of the instructions and the picture is not what the finished pie would look like if made with ingredients as listed. It is not a graham cracker crust and the nuts are supposed to be coarsely chopped. It doesn’t say what you are supposed to do with the cream cheese but since I am an experienced baker, I can figure that out. It calls for pumpkin, but newbies might not know that it does not mean the pumpkin filling that is already prepared. Also should say which box size of pudding to use or give a measurement in total ounce (large doesn’t really indicate that). Again, some may not know these sizes or equivalents.
If it required prepared pumpkin the recipe would say so, however, it just says pumpkin. I think your comment might confuse some “inexperienced bakers”.
Is this a No bake recipe?