You won’t believe how easy this butterscotch pumpkin pie is to make. It is yummy, creamy, and dreamy! I think the butterscotch complements the pumpkin wonderfully. who would have known that the two would be a likely pair? I am so glad that I came across this delicious dessert recipe. I get tired of only serving pumpkin pie during the holidays. I think it is nice to have some variety from time to time.
I LOVE this pie! The butterscotch puts a nice spin on the pumpkin filling.
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!
Thank you Amish 365 for this great photo.
