A Cozy Kitchen · by Adrianna Adarme★ 5.0 (15)
Butterscotch Pumpkin Pie
NUTRITION · PER SERVING255M COOK
CAL 15%·PRO 7%
CARBS 31G43% OF CAL
1G FIBER14G SUGAR16G OTHER
FAT 18G55% OF CAL
8G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky pumpkin pie with a gingersnap crust and butterscotch swirl throughout. Rich, spiced, and perfect for fall holidays.
dessertamericanbaked good🥧 baking dish🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on A Cozy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups gingersnap crumbs ((from about 40 cookies))
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, melted
- 1/4 cup + 2 tablespoons light brown sugar
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon bourbon
- 1/2 cup heavy whipping cream
- 1 cup canned pure pumpkin puree
- 1 large egg
- 1 large egg yolk
- Pinch ground cinnamon
- Pinch ground cloves
At a glance
PER SERVING · TIME 255M
CAL 15%·PRO 7%
CARBS 31G43% OF CAL
1G FIBER14G SUGAR16G OTHER
FAT 18G55% OF CAL
8G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 55m
- Sodium
- 228mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 195mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.