PUMPKIN-BUTTERSCOTCH PUDDING PIE

If you’re not completely sold on pumpkin pie this recipe may be a game changer for you.  The combination of the pumpkin and butterscotch pudding gives this pie a whole new flavour and texture.  Not too strong on the pumpkin flavour and the spices give it the distinct taste of fall.  You can’t have just one piece!

Jell-O Instant Pudding:  Did you know that most instant puddings are vegan and gluten-free?  That’s right, as long as you make them with a plant-based milk.

Check out this link for more vegan products that are “secretly vegan”!

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Crust:

Preheat oven 350 F
Whisk flour and salt together in bowl.  Add cubed butter and begin cutting in butter to flour mixture until resembles a coarse meal.  Sprinkle water 1 tablespoon at a time until pastry is moist and sticks together.

Work the pastry into a ball.   Place in refrigerator for 15 minutes.  This will allow the pastry to roll out easily.

Remove from refrigerator and roll pastry onto lightly floured silicone pad or parchment paper.  Lightly flour top of pastry ball and begin to roll out until pastry is approximately 1/8 inch in thickness.  I prefer to use another piece of lightly floured parchment paper on top when rolling the pastry out.

Carefully transfer it to a 9” pie pan and gently press it in place to fit the pan.  If the dough tears just patch it up.  Trim the dough to ½ inch beyond the lip of the pie pan.  You can use your fingers to crimp the edges.  Prick bottom of dough with fork.

Bake for 12 – 14 minutes.

Cool completely before adding filling.

This pie crust will remain quite pale in colour.

Filling:

In a large mixing bowl, combine all pie filling ingredients and beat with electric mixer on medium speed for 2 minutes.  You will need to stop occasionally to scrape down the sides.

Pour filling into cooled pie crust and refrigerate for 6 – 8 hours or overnight before cutting.

Serve with whipping cream.

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PUMPKIN-BUTTERSCOTCH PUDDING PIE

  • Author: Carla's No Place Like Home
  • Prep Time: 40 mins + 6 - 8 hours
  • Cook Time: 12 - 14 minutes for crust
  • Total Time: 52-54 mins + 6 - 8 hrs
  • Yield: 6 pieces 1x
  • Category: dessert
  • Method: bake and beat
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

If you’re not completely sold on pumpkin pie this recipe may be a game changer for you.  The combination of the pumpkin and butterscotch pudding gives this pie a whole new flavour and texture.  Not too strong on the pumpkin flavour and the spices give it the distinct taste of fall.  You can’t have just one piece!


Ingredients

Scale

Crust: 

  • 1 ½ cups gluten-free flour
  • ¼ teaspoon salt
  • 1 cup vegan butter, cubed
  • 4 tablespoons cold water

Filling:

  • 1 cup plant-based milk
  • 2, 4-serving size boxes butterscotch instant pudding
  • 1 ¾ cups pumpkin purée
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/8 teaspoon cloves

 


Instructions

Crust:

  1. Preheat oven 350 F
  2. Whisk flour and salt together in bowl.
  3. Add cubed butter and begin cutting in butter to flour mixture until resembles a coarse meal.
  4. Sprinkle water 1 tablespoon at a time until pastry is moist and sticks together.
  5. Work the pastry into a ball.
  6. Place in refrigerator for 15 minutes.  This will allow the pastry to roll out easily.
  7. Remove from refrigerator and roll pastry onto lightly floured silicone pad or parchment paper.
  8. Lightly flour top of pastry ball and begin to roll out until pastry is approximately 1/8 inch in thickness.  I prefer to use another piece of lightly floured parchment paper on top when rolling the pastry out.
  9. Carefully transfer it to a 9” pie pan and gently press it in place to fit the pan.  If the dough tears just patch it up.
  10. Trim the dough to ½ inch beyond the lip of the pie pan.  You can use your fingers to crimp the edges.
  11. Prick bottom of dough with fork.
  12. Bake for 12 – 14 minutes.
  13. Cool completely before adding filling.
  14. This pie crust will remain quite pale in colour.

Filling:

  1. In a large mixing bowl, combine all pie filling ingredients and beat with electric mixer on medium speed for 2 minutes.  You will need to stop occasionally to scrape down the sides.
  2. Pour filling into cooled pie crust and refrigerate for 6 – 8 hours or overnight before cutting.

 

 


Notes

Serve with whipped cream.

Keywords: vegan pumpkin pie, gluten-free pumpkin pie, vegan dessert, gluten-free dessert, Thanksgiving vegan/gluten-free dessert

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