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1
Preheat the oven to 325 degrees (F). Place a cookie sheet in the oven while it preheats (you'll place the pie on the cookie sheet while it cooks). This will insure that the bottom of the pie crust browns.
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2
For the pie:
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3
In a large bowl, whisk the eggs. Add the pumpkin butter, pumpkin, evaporated milk and whisk until well combined. You can add a dash of ginger and nutmeg if you like, but it's not necessary. Pour the filling into the pie crust and bake until the center of the pie is set, about 1-1 1/2 hours. While baking, check the crust after 30 minutes. If the edges begin to brown too quickly, cover them with foil. Once the pie is done, transfer to a wire rack and let cool for at least 2 hours before serving.
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4
Serve with your favorite topping. I use the Butterscotch Cream that I also use as a topping for Indian Pudding. You can also drizzle some butterscotch sauce on top of the pie before adding the cream.
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5
Optional Butterscotch Cream:
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6
In a heavy saucepan, heat the brown sugar, corn syrup, butter and salt. Cook until the sugar has dissolved and the mixture starts to bubble, about 5 minutes. Stir with a wooden spoon during the first 2 minutes but do not stir after that point. Remove the pan from the heat and very carefully add 1/2 cup of the cream. Stir in the bourbon. Let the sauce cool to room temperature. This is a great butterscotch sauce!
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7
In a bowl combine the remaining cream (1 Cup) and 1/3 Cup of the butterscotch sauce. Beat on high until stiff peaks form, 2-3 minutes. Top this cream mixture on the pie.
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8
Reserve the rest of the sauce to enjoy on any treat you like. The sauce will keep for about a week in the fridge.
