This creamy and delicious butterscotch cinnamon pie is the perfect cozy fall pie recipe full of butterscotch, brown sugar and cinnamon flavors. Enjoy with a dollop of whipped cream and a dash of cinnamon!
This might be my new favorite fall pie recipe! That’s a bold statement, I know! But this pie, you guys. It’s the perfect alternative to pumpkin pie for your Thanksgiving table.
Butterscotch Cinnamon Pie Recipe Inspiration
How did it come about? I was down the rabbit hole of the internet one day and discovered a list of foods commonly found in video games, interesting! And on that list? Butterscotch Cinnamon Pie from the Undertale video game. Say what? That sounds delicious. Apparently eating the Toriel’s Butterscotch Cinnamon Pie in the game gives you full healing strength. If only eating pie could act as a healing agent in real life, right?
My husband was familiar with the game and we both decided I HAD to create a butterscotch cinnamon pie, two of our favorite flavors. And lo and behold, this is truly one of my favorite pies to date (right up there with my brown sugar pie). Have you ever tried a butterscotch pie?
This pie will absolutely be gracing my Thanksgiving table this holiday season. The cinnamon is the perfect compliment in flavor to the rich taste of brown sugar!
After making what felt like a billion versions of this butterscotch cinnamon pie, we finally had a WINNER! A few confirmations later (you know, remaking for good measure of course), we have this recipe (full printable recipe at the bottom of the blog post)…
Baking Tips for this Recipe
- You can use a store-bought or homemade pie crust! Just pre-bake your pie crust. The filling is heated in a saucepan and then poured into your prepared pie crust.
- Use high-quality vanilla extract. When there aren’t a lot of ingredients in a recipe, be sure to use the best quality. It makes all the difference.
- Use dark brown sugar. Light brown sugar just doesn’t yield the same tasting results.
- You CAN give this butterscotch cinnamon pie more of a butterscotch flavor by stirring in butterscotch chips, but it’s not necessary. I actually prefer it without them, but it’s an option!
- I suggest using whole milk in this recipe, but you can substitute in heavy cream for a richer pie or a reduced fat milk, if necessary.
Butterscotch Cinnamon Pie Ingredients
- Dark Brown Sugar
- All-Purpose Flour
- Whole Milk
- Egg Yolks
- Unsalted Butter
- Vanilla Extract
You can bake your pie in a prepared pie pan with store-bought dough or a pie dish and even a tart pan. I recommend a 9-inch pie so that the pie filling perfectly fits in your pie!
Butterscotch cinnamon pie begins by combining dark brown sugar, flour, cornstarch, salt and cinnamon in a medium saucepan along with your milk. This mixture is heated up and then you temper your egg yolks before adding them in.
How do you temper eggs?
If you don’t have experience tempering eggs, don’t worry. It’s easy! Tempering eggs simply means whisking a little of the hot ingredient into the eggs before adding them to your larger mixture. You don’t want the eggs to scramble, and this helps prevent that result. What I do is use a ladle or large spoon to scoop up some of the hot mixture and add it to my egg yolks, stir gently and then slowly whisk your egg yolks into your hot mixture. Ta-da! Tempered and done!
After that, you stir in your butter and vanilla extract until the butter is fully melted. Can you use brown butter? Absolutely. You can brown your butter or use regular butter, either way. I used regular butter for my final pie, but brown butter will yield a delicious result too.
Allow your pie to cool, cover with plastic wrap and refrigerate until ready to serve and you’re done! I like to add a dollop of whipped cream and a dash of cinnamon when serving.
I have been on QUITE the butterscotch kick lately, I just think it’s such a nostalgic, delicious flavor that is perfect for fall. If you love it too, then you must try my Butterscotch Brownies!
Butterscotch Cinnamon Pie
- 1 pie crust
- 1 1/4 cups dark brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 teaspoons cinnamon (ground)
- 2 cups whole milk
- 3 large egg yolks (room temperature)
- 1/4 cup unsalted butter (4 tablespoons)
- 2 teaspoons vanilla extract
- Thaw unbaked pie crust and roll onto a 9-inch pie pan. Bake in pie pan according to pie crust instructions, until golden brown. Set aside while preparing the pie filling.
- In a small bowl, lightly beat your egg yolks and set aside.
- In a medium saucepan over medium-high heat, combine brown sugar, flour, cornstarch, salt and cinnamon with the two cups of milk. Whisk together and cook until thickened (it should be a thick consistency so could take up to 10-15 minutes depending on heat level, but this can vary, so be sure it is thick before going to the next step).
- Temper eggs by adding a spoonful of hot mixture to the egg yolks. Gradually whisk In egg yolks to saucepan and stir well.
- Stir in butter and vanilla extract. Cook, whisking regularly, for another 5 minutes. Mixture should thicken up again.
- Pour pie filling Into prepared pie pan and allow to cool for at least 30 minutes before refrigerating for at least 2 hours (preferably overnight) until ready to serve.
- When ready to serve, garnish with a dollop of whipped cream and a dash of cinnamon to pie and enjoy!
I hope you’ll give this Butterscotch-Cinnamon pie a taste! Enjoy!