Pumpkin Butter Pie with Butterscotch Cream

Preheat the oven to 325 degrees (F). Place a cookie sheet in the oven while it preheats (you’ll place the pie on the cookie sheet while it cooks). This will insure that the bottom of the pie crust browns.

For the pie:
In a large bowl, whisk the eggs. Add the pumpkin butter, pumpkin, evaporated milk and whisk until well combined. You can add a dash of ginger and nutmeg if you like, but it’s not necessary. Pour the filling into the pie crust and bake until the center of the pie is set, about 1-1 1/2 hours. While baking, check the crust after 30 minutes. If the edges begin to brown too quickly, cover them with foil. Once the pie is done, transfer to a wire rack and let cool for at least 2 hours before serving.

Serve with your favorite topping. I use the Butterscotch Cream that I also use as a topping for Indian Pudding. You can also drizzle some butterscotch sauce on top of the pie before adding the cream.

Optional Butterscotch Cream:
In a heavy saucepan, heat the brown sugar, corn syrup, butter and salt. Cook until the sugar has dissolved and the mixture starts to bubble, about 5 minutes. Stir with a wooden spoon during the first 2 minutes but do not stir after that point. Remove the pan from the heat and very carefully add 1/2 cup of the cream. Stir in the bourbon. Let the sauce cool to room temperature. This is a great butterscotch sauce!

In a bowl combine the remaining cream (1 Cup) and 1/3 Cup of the butterscotch sauce. Beat on high until stiff peaks form, 2-3 minutes. Top this cream mixture on the pie.

Reserve the rest of the sauce to enjoy on any treat you like. The sauce will keep for about a week in the fridge.