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Thanksgiving Recipe: Butterscotch-Walnut Pumpkin Pie

Thanksgiving Recipe: Butterscotch-Walnut Pumpkin Pie

From our friends at Livemoreā„¢


Once the turkey, cranberries and stuffing are packed away, it's time for dessert. After all, no one is counting calories when there's non-stop feasting. Pumpkin pie is always a staple on the dessert table. Instead of a store-bought pie, impress the family this year with a homemade twist. Our friends from Livemoreā„¢ have a delicious butterscotch-walnut pumpkin pie recipe that will have everyone asking for an extra slice to go.

Crust Ingredients

  • 1-1/2 cup ginger snaps, crushed
  • 1/2 cup ground walnuts, plus 2 Tbsp divided
  • 1 cup butter/ margarine, melted

Filling Ingredients

  • 15 ounces (1 can) pumpkin
  • 2 teaspoons ground cinnamon
  • 1 teaspoons ground ginger
  • 1/2 teaspoons mace
  • 1/2 teaspoons cardamom
  • 1 cup powdered sugar
  • 3 ounces (1 pkg) butterscotch instant pudding
  • 1 tablespoons maple syrup
  • 1 cup whipping cream or whipped topping
  • 1 cup walnuts, chopped

Butterscotch-walnut pumpkin pie
Prep & Details
Pie Plates: Two 9-inch plates 
Servings: 20
Calories: 531 per serving
Oven Temp:

Preheat at 350 for crust

Oven Temp:

Preheat at 425 for topping


Topping Ingredients

  • 2/3 cup brown sugar, Topping
  • 2/3 cup flour, Topping
  • 4 tablespoons butter/ margarine, Topping
  • 1/2 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)
  • Butterscotch ice cream topping, warmed enough to drizzle walnuts and toffee, chopped, as desired, Quicker Version -- Whipped Topping (covers 1 pie)


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.

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