Pumpkin Butterscotch Pie with Cashew Curry Crust
Pumpkin Butterscotch Pie with Gluten Free Cashew Crust is a full-flavor, creamy, crunchy, dessert with a cashew curry crust and creamy pumpkin butterscotch.
Servings: 8
Ingredients
- 1 envelope unflavored powdered gelatin
- 1½ cups whole milk divided
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla paste or seeds from ½ vanilla bean
- 1½ cups heavy cream
- ¾ cup packed dark brown sugar, divided
- ⅛ teaspoon baking soda
- 3 large egg yolks
- 2 tablespoons cornstarch
- 3 tablespoons unsalted butter
- ⅔ cup pumpkin puree
- 1 tablespoon mild-flavored light molasses
- ½ teaspoon kosher salt
- Unsweetened whipped cream garnish
- ½ cup chopped salted dry-roasted cashews (garnish)
- 1 Cashew Curry Crust
Instructions
- Place gelatin and 2 tablespoons milk in a small bowl.
- Let stand until gelatin is softened (5–10 minutes).
- Place granulated sugar in a medium saucepan and add vanilla paste.
- Cook over medium heat, stirring, until sugar is melted, then cook, stirring occasionally, until mixture turns amber in color (3 minutes).
- Remove from heat and slowly add cream (mixture will bubble vigorously), stirring until smooth.
- Return to heat and add ½ cup brown sugar, remaining milk and pumpkin.
- Cook, stirring, until sugar is dissolved and caramel mixture begins to steam (2 minutes).
- Remove from heat.
- Add baking soda and whisk until bubbles subside.
- In a medium bowl, whisk yolks, cornstarch, and remaining ¼ cup brown sugar.
- Gradually whisk half of warm caramel mixture into the egg bowl until incorporated.
- Then pour egg-yolk mixture into the rest of the caramel mixture in the saucepan and while whisking, bring to a boil over medium heat.
- Reduce heat to low and cook (keep whisking) until thickened (2 minutes).
- Remove from heat and whisk in gelatin mixture, butter, molasses, and salt.
- Whisk until butter is melted and mixture is smooth.
- Transfer to a large bowl and chill, stirring occasionally, until slightly cooled and thickened* (1 hour).
- Pour butterscotch filling into crust, smoothing top if needed.
- Chill until set (2 hours or up to two days).
- Just before serving, spoon whipped cream over pie and top with cashews.
- Serves 8 people if this is your only dessert, but I cut into 12 for Thanksgiving.
Notes
*Stirring and cooling pudding before adding to the crust is all about the texture. This makes the pudding extra creamy.
Adapted from from Bon Appetit