TWD: Of Pumpkins and Pies

My experience with the Twofer Pie this week can most accurately be summed up with this image:
[For best results while viewing, imagine hearing that wah-waaaaah horn sound effect, or Nelson from The Simpsons laughing, "HA-ha!"]

Yes, friends, this week was not a success. I’ll take some of the blame: I made several mini pies instead of one large pie, and consequently I didn’t follow the baking times in the book. Now obviously, I thought the pies were cooked when I took them out of the oven. They were puffed, they were cracked on top, they passed the clean-knife test. But I am here to tell you that these were not, in fact, cooked pies.

I am also here to tell you that underbaked Twofer Pie is not tasty. I can hear you arguing with me–”But surely raw pumpkin batter and gooey unbaked corn syrup make a delectable dessert!” Friends, it is not so.

You may well be asking yourself, “Self, how did Elizabeth get the Twofer Pie out of the infernally tiny mini tins, if it was so sticky and underbaked?” Good question! I used a little elbow grease, a lot of perseverance, and had some help from my friends the kitchen shears.

THIS is why you should always bake in disposable cookware!

So yes, that’s one more demerit on my chart. But truthfully, I don’t like pumpkin or pecan pie by themselves (I know, I’m like the Grinch Who Hates Thanksgiving) so I didn’t have high hopes for liking this pie, and the outcome wasn’t a big loss.

However, to redeem myself and make it up to you, I come bearing another pie, a successful, fully-baked pie, no less. And not just any pie: Pumpkin Butterscotch Pie.

This is a new recipe I tried this year to break the monotony of the same old pumpkin pie recipe. Butterscotch chips are added to the base, and although the flavor is not overwhelming, it gives the pie a deep, rich butterscotch undertone that goes nicely with the pumpkin flavor.

Although it didn’t make me a pumpkin pie convert, it was a huge step up from traditional pumpkin pie, and I will definitely keep this in holiday rotation. Because of my dislike of pumpkin pie, I would probably make this as shallow tarts next time, and top it with some spiced whipped cream.

Check out the recipe after the jump…

Pumpkin Butterscotch Pie

Pie dough for 1 crust
3/4 cup butterscotch chips
1/2 cup heavy cream
1 can (15oz) solid-pack pumpkin puree
1 egg plus 1 egg yolk
1/4 cup sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground ginger
pinch ground nutmeg
whipped cream, optional

Heat oven to 410. Line pie plate with bottom crust and refrigerate until ready to fill. [Note: the original recipe doesn't specify, but I always partially bake my crusts when making pumpkin pie, so they don't turn out soggy. I also think they're nice when made with a tart dough instead of pie dough.]

In a small saucepan, combine butterscotch chips and heavy cream. Heat over medium
heat about 5 minutes, whisking occasionally, until smooth. Let cool slightly.
Meanwhile, whisk pumpkin puree, egg and egg yolk, sugar, pumpkin pie spice, salt,
ginger and nutmeg. Whisk in butterscotch mixture until incorporated. Spoon into
crust and spread smooth.

Bake at 410 for 25 minutes, then reduce oven temperature to 350 and bake an
additional 35 minutes, until the pie puffs slightly. Cover edge
of pie with foil if browning too quickly. Cool at room temperature on a wire rack.
Serve with whipped cream alongside, if desired.