This Butterscotch Pumpkin Custard Pie is a delicious twist on classic pumpkin pie. It’s smooth, creamy and baked in the crust of your choice! Perfect for Thanksgiving and the rest of the holiday season!
Preparing the Pie Crust:
Pre heat your oven to 350 degrees
Start by "blind baking" the pre made pie crust.
Next, begin whisking 2 eggs in a medium bowl, while you are continuously whisking, slowly add the sugar until it is dissolved. Next add the vanilla extract, evaporated milk, pumpkin puree, Herbie's Pumpkin Pie Spice, and mascarpone cheese. Before you finish whisking together all of the ingredients, soften the butterscotch chips in the microwave for 30-45 seconds. Then add them to the mix and continue whisking.
Once all the ingredients are incorporated add the mixture to a blender and blend for 30 seconds just to get all the ingredients equally blended together.
Then pour the pumpkin mixture in your prepared pie crust with out getting too close to the top of the crust. Its nice to leave a little bit of room for the crust.
Turn your oven up to 450 degrees and bake in the oven for 15 min then reduce the oven temperature to 350 degrees and continue baking for 45 min. A little bit of color on the pie is what you are looking for.
Serve with whipped cream and enjoy with Caress Cuvee Blanc.