Butterscotch-Walnut Pumpkin Pie
preparation
preparation time
0 mins
cook time
0
servings
20
calories
531
ingredients
1.5 cup ginger snaps, crushed Crust
0.5 cup ground walnuts, plus 2 Tbsp divided Crust
1 cup butter/ margarine, melted Crust
16 ounces cream cheese, soft Filling
15 ounces (1 can) pumpkin Filling
2 teaspoons ground cinnamon Filling
1 teaspoons ground ginger Filling
0.5 teaspoons mace Filling
0.5 teaspoons cardamom Filling
1 cup powdered sugar Filling
3 ounces (1 pkg) butterscotch instant pudding Filling
1 tablespoons maple syrup Filling
1 cup whipping cream or whipped topping Filling
1 cup walnuts, chopped Filling
1 cup toffee pieces Filling
0.67 cup brown sugar Topping
0.67 cup flour Topping
4 tablespoons butter/ margarine Topping
0.5 cup walnuts, chopped Topping
6 egg whites Meringue Topping (covers 1 pie)
1 cup sugar Meringue Topping (covers 1 pie)
1 tablespoons cream of tartar Meringue Topping (covers 1 pie)
12 ounces whipped topping Quicker Version -- Whipped Topping (covers 1 pie)
1 teaspoons cinnamon Quicker Version -- Whipped Topping (covers 1 pie)
directions
Step 1: Crust
Preheat oven to 350. Prepare pie crust for 2 (9-inch) pie plates. Mix crust ingredients together and press against the bottom and sides of the 2 pie plates.
Step 2: Crust
Place in oven for 10 mins. Cool on wire rack and set aside.
Step 1: Filling
In a mixing bowl, whip the cream cheese until light and fluffy. Add the pumpkin. Mix well.
Step 2: Filling
Add the spices, powdered sugar, pudding, and maple syrup. Mix well.
Step 3: Filling
Fold in 1-1/2 cups whipped cream or cool whip. Fold in the chopped walnuts and toffee pieces.
Pie Assembly:
Spread filling over the cooled crust. Mix pie topping ingredients together and sprinkle on filling. Prepare one of the two toppings - Meringue or whipped topping.
Step 1: Optional Meringue Topping
Preheat oven to 425. Use a clean bowl and beater free of any grease. Separate eggs, being careful not to get any yolk in the bowl. **Meringue will not set up properly if there is any fat (yolk).
Step 2: Optional Meringue Topping
**Make sure the egg whites have been at room temp for at least an hour. Beat egg whites on med - high. When soft peaks have formed,add 1 cup of sugar very gradually, until not grainy. Add the cream of tartar.
Step 3: Optional Meringue Topping
Spread on the pie, being careful not to seal all the edges. Put in preheated oven for 8 - 10 mins, until lightly golden. Refrigerate at least 2 hrs before serving.
Step 1: Optional Whipped Topping (Quicker Version)
Mix in the whipped topping with the cinnamon. Spread over pie. Drizzle with butterscotch topping.
Step 2: Optional Whipped Topping (Quicker Version)
Sprinkle with walnuts and toffee, as desired. Refrigerate at least 2 hours before serving.
Kenmore
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