Butterscotch Pumpkin Pie

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This recipe was found on the internet, but for the life of me i can't remember where! I was intrigued with it not only because it included butterscotch chips but also because of its lattice top!! note: lattice pie cutters are available at baking & home supply stores.

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Steps

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Preheat oven to 425 degrees f , then unroll one of the pastry crusts & fit it into a 9-inch pie plate.

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Refrigerate until ready to fill.

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In a small saucepan , combine butterscotch chips & heavy cream , & turn heat up to medium , heating about 5 minutes , whisking occasionally , until smooth , then set aside to cool slightly.

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Meanwhile , in a large bowl , whisk together pumpkin puree , egg & egg yolk , sugar , pumpkin pie spice , salt , ginger & nutmeg.

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Slowly whisk in butterscotch mixture until incorporated , then spoon into crust-lined pie plate & spread smooth.

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Unroll 2nd crust / dough , and if using a lattice pie cutter , spread the crust / dough on top of the cutter.

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Then use a rolling pin to roll across the dough to cut & create the lattice pattern.

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Carefully remove piecrust from lattice cutter , trying not to stretch it , & place it on top of the pie.

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Fold over edge & crimp decoratively.

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If you have no lattice pie cutter , use small cookie cutters to create a design & p.

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Ingredients

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pastry dough, butterscotch chips, heavy cream, solid pack pumpkin, egg, egg yolk, granulated sugar, pumpkin pie spice, salt, ground ginger, ground nutmeg