BUTTERSCOTCH PUMPKIN PIE
1 refrigerated pie crust, softened as directed on box
1 can (15 oz) pumpkin (not pumpkin pie mix)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground mace
1/2 teaspoon ground cloves
1 cup heavy whipping cream
1 package (3 oz) cream cheese, softened
2 1/2 cups frozen (thawed) reduced-fat whipped topping
1/4 cup butterscotch instant pudding and pie filling mix
1/2 cup heavy whipping cream
1 tablespoon white chocolate instant pudding and pie filling mix
1 teaspoon vanilla
Pecan halves, if desired
Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up side of pan. Trim edge if necessary. DO NOT PRICK CRUST.
In large bowl, beat filling ingredients with whisk until thoroughly combined. Pour into crust-lined pan. Bake 20 minutes. Reduce oven temperature to 400°F. If necessary, cover crust edge with strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Refrigerate at least 1 hour or until cold.
In medium bowl, beat cream cheese with electric mixer on medium speed until creamy. Add whipped topping and butterscotch pudding mix; beat until smooth and creamy. Spread over filling.
In chilled small bowl, beat 1/2 cup whipping cream, the dry white chocolate pudding mix and vanilla with electric mixer on high speed until stiff peaks form. Fill pastry bag with cream mixture; pipe around edge and center of pie. Garnish with pecan halves.
Store covered in refrigerator.
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