I’m always ahead of schedule baking these recipes weeks in advance of the actual holidays. People sometimes ask me if I hate that I’m thinking of Christmas at Halloween or Thanksgiving when it’s still hot outside. My answer to them is always no way, I love getting a head start on my holiday baking!

You see, pumpkin pie isn’t just for Turkey Day and peppermint fudge isn’t just for x-mas! You can enjoy the flavors of the season every day leading up to your favorite holidays. With the help of McCormick, we can make everyday a special one, especially during the holidays.

SAVE IT

Baking pumpkin pie is one of those desserts that epitomizes Thanksgiving to me. It’s so consistently creamy and the flavor is always perfectly mild. Baking a pumpkin pie weeks away from Thanksgiving gets me all excited and giggly for the coming holidays.

I can just taste it!

Literally.

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This twist on the traditional pumpkin pie is wonderful! The butterscotch is so smooth and adds another flavor profile on top of the already perfectly traditional pumpkin pie spice, cinnamon and vanilla.

And I don’t know about you, but Eggnog Whipped Cream topped Butterscotch Pumpkin Pie sounds amazing.

You should make it.

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P.S. Please don’t tell me I’m the only one who loves pumpkin pie for breakfast. Hello sweet tooth.

Whole Wheat Butterscotch Pumpkin Pie

A twist on traditional pumpkin pie with smooth butterscotch and classic pumpkin pie spice. Perfect for Thanksgiving or any fall occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

whole wheat pie crust
1 cup butterscotch chips
2 eggs
1/2 cup sugar
2 teaspoons McCormick Pumpkin Pie Spice
1 teaspoon McCormick Vanilla Extract
1/2 teaspoon salt
1 15 ounce can pumpkin purée
1 12 ounce can low-fat evaporated milk

Method

Preheat the oven to 425°F. Spray a deep 9 inch pie pan with cooking spray. Roll out you chilled pie crust and fit into your pie pan.
In a microwave safe bowl for 1 minute, stirring every 15 seconds, melt the butterscotch chips.
Meanwhile, beat the eggs, sugar, pumpkin pie spice, vanilla, pumpkin, and evaporated milk together. Whisk in the melted butterscotch chips. Pour into the pie crust.
Cover the crust with a pie crust protector or a rim of aluminum foil to protect the crust from burning. Bake for 15 minutes. Turn down the heat to 350°F and bake for another 40-60 minutes or until a knife comes out clean when inserted 1 inch from the sides and the middle doesn’t really giggle anymore.
Allow the pie to cool completely before cutting. Store in the fridge.