salted butterscotch pumpkin pie

How To Make salted butterscotch pumpkin pie

• 1

  To make the cream of salted butterscotch, combine heavy cream, margarine, butterscotch syrup, and sea salt in a medium saucepan over medium-low heat. Stir constantly for 8 minutes until thickened. Remove from heat.
• 2

  Pour and spread over the graham cracker crust. Reserve the rest in a small bowl and set aside.
• 3

  In a large bowl, whisk together the cream cheese, half and half, and butterscotch ice cream topping until smooth. Gently stir in whipped topping.
• 4

  Spread into a prepared pie crust. Add butterscotch chips.
• 5

  Pour milk into the large bowl and thoroughly mix with pudding mix, pumpkin puree, cinnamon and coconut extract.
• 6

  When thickened, spread over cream cheese layer.
• 7

  Drizzle with cream of salted butterscotch.
• 8

  Refrigerate for 4 hours or until set.
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