Pumpkin Butterscotch Pie

Ingredients

  • 1 ¼ cups all purpose flour
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • 10 tablespoons (1 ¼ sticks) chilled unsalted butter, cut into ½-inch cubes
  • 3 tablespoons (or more) ice water
  • ¾ cup (packed) golden brown sugar, divided
  • 2 tablespoons (¼ stick) unsalted butter
  • + 12 more ingredients
    • ¼ teaspoon salt
    • ¼ cup Scotch
    • 1 ¼ cups heavy whipping cream
    • 1 cup canned pure pumpkin
    • 3 large eggs
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground allspice
    • 1 cup chilled whipping cream
    • 1 tablespoon sugar
    • 1 tablespoon Scotch

1. For crust: Mix flour, sugar, and salt in processor. Add butter; using on/off turns, process until very coarse meal forms. Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry. Gather dough into ball; flatten into disk. ...

View full recipe at SpringPad

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