Butterscotch Cinnamon Pie

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!

Butterscotch Cinnamon Pie

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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?

Butterscotch Cinnamon Pie with Whipped Cream

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!

Butterscotch Cinnamon Pie Recipe

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 Pie

Butterscotch Cinnamon Pie Ingredients

  • Dark Brown Sugar
  • All-Purpose Flour
  • Cornstarch
  • Cinnamon
  • Salt
  • 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 Undertale

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.

Butterscotch-Cinnamon Pie Recipe

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!

More Delicious Desserts to Try!

Butterscotch Cinnamon Pie

Butterscotch Cinnamon Pie

A delicious Butterscotch Cinnamon Pie that's full of rich, buttery flavors of butterscotch, brown sugar, vanilla and cinnamon!
SERVINGS 8 slices
Prep Time 45 minutes
Refrigeration Time 2 hours 30 minutes
Total Time 3 hours 15 minutes


  • 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!


If you want to add butterscotch chips, add them in along with the butter and vanilla extract. Stir until melted and pour into baked pie crust.聽


Calories: 355kcalCarbohydrates: 51gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 91mgSodium: 322mgPotassium: 161mgFiber: 1gSugar: 37gVitamin A: 370IUVitamin C: 1mgCalcium: 117mgIron: 1mg
Tried this recipe?Let us know how it was!

I hope you’ll give this Butterscotch-Cinnamon pie a taste! Enjoy!

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  1. I am a HUGE pie girl, and this pie has quickly become a new favorite of mine! Simple, sweet and so yummy!

  2. Wow! This was absolutely amazing! Can’t wait to make it again soon. My father said it tasted like his childhood. 馃槅

  3. I love the flavor combos of cinnamon and butterscotch. This is such a classic fall pie. So easy to make and yummy!

  4. I followed the steps exactly, and the filling seemed pretty liquidy while I was cooking it, and I let it thicken up for a long time, and when I poured it into my pie crust, it seemed like it would just dissolve my crust. I told myself to trust the process, and I did, it seemed to thicken up quite a bit just sitting there, and I moved it for the fridge overnight. After many hours of waiting, the filling inside is liquidy pudding consistency, and if I wanted to, I could pour it out of the pie pan… I probably did something wrong, but I’m still very disappointed…

    1. Courtney Whitmore says:

      I’m sorry you had trouble! I have made this pie lots of times and haven’t had an issue, but did you thicken your pie filling in the saucepan? Was it thick when stirring it? My guess is that it wasn’t cooked on the stovetop enough. And did you include the cornstarch? There are so many factors that can affect it, but my guess is that it wasn’t thickened enough on the stovetop.

  5. I too had the liquidy pudding consistency. We followed the recipe to the letter, maybe further explanation of how thick is thick enough would help. I鈥檓 trying to rescue the pie by cooking it in the oven at 375 like a pumpkin pie. Hope it works because the filling is wonderful!

    1. You need to really whisk it. Like until your arms hurt and you need to sit down. But the pain is worth it

  6. Claxton Everett says:

    What happens if you decide to bake the pie? Would it turn out better?

  7. It didn’t thicken up. When I cooked it on the stove top it was really thick. I thought it would be perfect. It never firmed up. It didn’t look like the picture either which looks more like it had been baked with egg whites to be more like a chiffon cake rather than a custard cake.

    1. Courtney Whitmore says:

      Hi Brigid, I’m so sorry you had trouble with it. The recipe given is the same one I made and photographed. I’ve made it since and never had an issue. It’s not a cake at all, but rather a pie. Not a chiffon cake. Did you refrigerate it at least 2 hours? That’s very important since the filling is hot when poured into the shell. It has to have time to set.

  8. I absolutely love this pie, I have also made it dairy free successfully for my child. Now need to use an alternative for cornstarch for another allergy, do you have a recommendation?

      1. Thank you. I am going to try tapioca flour since I have some on hand. I need to make it dairy free, gluten free, and vegan for our gathering. Fingers crossed all the substitutions will work.

  9. Magen Fleming says:

    made for thanksgiving, its really good!

  10. My Family love this recipe. Thank you for sharing so much!

  11. Margie Shafer says:

    My home ec students are going to make this. Can it be frozen?

  12. Absolutely beautiful, going to make it for Christmas family meetups, now my favourite dish ever

  13. The dark brown sugar gave a perfect chocolate-like color. The tips are also very easy.

  14. tried this recipe just now, i’m really hoping it works out. i’ve wanted to make this since 2015!

  15. When do you mix in the butterscotch chips if you are using them?

  16. It looks very good, thanks for sharing the recipe, we make it and try nothing. Greetings from El Mill贸n.

  17. it was really really good, and i was gonna make it again. my mum bought me 10 inch pans instead of 9 inch, are there any changes i need to make in the recipe? or should i just make it the same?

  18. Oh, this is heaven!!. Served with some homemade Cinnamon whipped cream. My co-workers engulfed this. Definitely going on my Thanksgiving Pie table.

  19. Superb post! I had a great time reading it. The advice you provided is quite useful, and I will undoubtedly use it in my own work.

  20. I have 3 questions:
    1) Can you use any other milk aside from whole milk for the pie filling, like oat milk or almond milk?
    2) Is there a version of this recipe where you bake it off in the oven?
    3) If I want to include butterscotch chips into the filling mix, how much should I add?

    1. I would not sub a different milk for this recipe. You could add 1/2 to 3/4 cup of butterscotch chips. I don’t have another version of the recipe, but I can certainly add it to my 2024 recipe testing ideas list!

  21. Great recipe! The filling is great, I was just hoping the pie could be served hot, just like in the game, but it鈥檚 still great

    Stay determined ;3

  22. “Obsessed with the Butterscotch Cinnamon Pie recipe! Easy steps, incredible taste. A must-try for any dessert lover!”

  23. Azzy Dreemurr says:

    Reminds me of my childhood living in Snowdin town with my mom ^w^

4.69 from 29 votes (15 ratings without comment)

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