BUTTERSCOTCH PIE
Steps:
- Preheat the oven to 350 degrees F.
- In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
- Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
- Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.
BUTTERSCOTCH PUMPKIN MOUSSE
Guests savor every creamy, spoonful of this spiced autumn dessert. It tastes so good, no one guesses that it's actually low in fat. -Patricia Sidloskas, Anniston, Alabama
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.
Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 351mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
THE EASIEST BUTTERSCOTCH PIE
The yummiest butterscotch pie ever! You can use chocolate or vanilla, or just about any pudding you choose!
Provided by Heather
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
- Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.
Nutrition Facts : Calories 305 calories, Carbohydrate 40.7 g, Cholesterol 4.9 mg, Fat 14.8 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 385.4 mg, Sugar 27.9 g
BUTTERSCOTCH PUMPKIN PUDDING PIE
An old recipe from Darlene Kossman which uses cooked butterscotch pudding in the pie. It is a no-bake recipe cooked on top of stove.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put butterscotch pudding mix, canned pumpkin, dark brown sugar, salt, cinnamon, nutmeg and ginger in a saucepan.
- Add milk, with egg yolks beaten in, gradually. Stir constantly to keep mixture smooth.
- Cook over medium heat, again stirring constantly until mixture comes to a boil.
- Boil for 4 minutes.
- Pour into baked pie shell.
- Chill until firm.
- Top with whipped cream sprinkled with nutmeg.
Nutrition Facts : Calories 253.7, Fat 14.5, SaturatedFat 5.4, Cholesterol 70.5, Sodium 280.3, Carbohydrate 26.8, Fiber 1.4, Sugar 10.1, Protein 4.8
BUTTERSCOTCH AND PUMPKIN PUDDING
I have not tried this recipe. I got this recipe from Obesity Help. The recipe was posted by marylyn.
Provided by internetnut
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with sugar free Cool Whip and vanilla.
- Note: If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients.
BUTTERSCOTCH PUMPKIN PUDDING CHEESECAKE
An easy to make pie with a unique flavor. This creamy pie is a cross between a no-bake cheesecake and pumpkin pie. The butterscotch flavor is noticeable and pairs nicely with the pumpkin and warm spices. Since this is a no-bake dessert, it is a cinch to throw together and would be a great addition to a holiday meal.
Provided by Amanda Marble
Categories Puddings
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Whip softened cream cheese and pumpkin until smooth.
- 2. Add pudding and spices. Blend until creamy.
- 3. Fold in whipped cream topping and mix until blended.
- 4. Pour into crust and top with pecans.
- 5. Chill for at least 1 hour before serving.
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Reviews 12Estimated Reading Time 2 mins
- 1. Preheat oven to 425°F. Prepare pie crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Microwave chips in medium bowl on HIGH 1 minute, stirring every 15 seconds until completely melted. Set aside.
- 2. Mix eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl with wire whisk until well blended. Stir in pumpkin, milk and melted chips until well blended and smooth. Pour into crust.
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