This easy butterscotch cinnamon pie is one of my favorite pies to make. It's perfect for just about any occasion, but it's an especially great dessert option for Thanksgiving.
Confession: I'm a huge fan of butterscotch, if you couldn't already tell by my butterscotch cake and butterscotch chip cookies. And I especially can't resist butterscotch pudding.
While I'm all about traditional pies, like pumpkin or apple, I also love to get creative sometimes and go with an unexpected pie choice when entertaining.
Between the brown sugar and warm cinnamon flavor, this butterscotch cinnamon pie quite literally tastes like Thanksgiving. And then that shortbread crust balances it all out perfectly, because it's not too sweet.
If you are a fan of butterscotch pudding, then this pie is definitely the one for you. It's a hit every time I make it, and for good reason. So let's get right into it!
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Why You'll Love This Recipe
- For starters, it's incredibly easy. I know some home bakers can feel intimidated by pie, but this one will take you no time at all.
- The shortbread crust is SO delicious. It's slightly salty, which complements the rich butterscotch pudding filling so well. Plus, you don't need to chill the dough OR roll it out.
- I consider this to be an unconventional option for, say, Thanksgiving or any other dinner party. Serving butterscotch cinnamon pie is unexpected but in the very best way!
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1 flour. This is the flour I use in this crust recipe. If you are using a different blend, just make sure it contains xanthan gum. And because it's a cup for cup flour, you should be able to substitute AP flour if you're not looking to make this pie gluten free.
- Milk: You can get away with using skim milk if you prefer, but whole milk will yield a richer filling. I'm unsure if non-dairy milk would work here.
- Brown sugar: I like to use light brown sugar for this recipe, but dark brown will also work.
- Arrowroot: Because this is an eggless pie, the key to achieving that thick pudding-like texture is the arrowroot. You can use cornstarch as a 1 to 1 substitute for arrowroot - no need to adjust the amount.
Step-by-Step Instructions
STEP ONE: Start by making the gluten free shortbread crust. Cream the butter and sugar, then add in the flour and salt.
STEP TWO: Press the dough into a greased pie pan. Pop it in the oven to bake, then set it aside to cool completely while you're working on the filling.
STEP THREE: While butterscotch pie typically involves egg yolks, mine is made with an eggless butterscotch pudding filling. All you have to do is stir the milk, brown sugar, arrowroot, cinnamon, vanilla, and salt together in a saucepan over medium-high heat until you see it start to thicken.
STEP FOUR: Once the filling gets to that right pudding consistency, remove from heat and mix in the butter until it's well combined.
STEP FIVE: Let the filling cool, then transfer into your crust and pop it into the refrigerator for at least 6 hours (but it can also stay overnight).
Expert Tips
- When it comes to making the shortbread crust, I highly recommend using a kitchen scale to weigh your flour (rather than using measuring cups). This is something I'd recommend for all of my recipes. It's the best way to ensure accuracy and avoid accidentally adding in too much flour. This recipe calls for 222 grams of flour.
- Make sure your pie crust has cooled completely before adding your filling, otherwise you will end up with a melty, goopy mess.
- You will want to stir the filling pretty consistently while it cooks, to keep it from sticking to your pan and also to avoid burning it.
- Feel free to top the pie with whipped cream or enjoy it plain! Either way, it will be delicious.
How To Store
You can go ahead and store the butterscotch pie, covered, in the refrigerator for up to 3 days. This pie cannot be frozen and is best enjoyed within the first 1-2 days of making it.
This is a great make-ahead dessert, though, because it needs to chill for at least 6 hours to properly set up. So I like to make this the night before serving at a dinner party and it gives me one less thing to worry about the day-of!
Frequently Asked Questions
The difference is in the sugar. Caramel is made with granulated sugar, while butterscotch is made with brown sugar.
I'm unsure how this pie will work with non-dairy milk and butter. Please let me know in the comments if you test this out.
Did you try my butterscotch cinnamon pie? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
📖 Recipe
Easy Butterscotch Cinnamon Pie
Ingredients
Shortbread crust:
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- 1 ½ cups (222g) gluten free flour blend
- ½ teaspoon salt
Butterscotch filling:
- 3 cups (720ml) whole milk room temperature
- 1 ½ cups (300g) brown sugar packed
- ¼ cup (30g) arrowroot
- 2 teaspoons cinnamon
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 5 tablespoons (70g) unsalted butter room temperature
Instructions
Shortbread crust:
- Preheat the oven to 350°F. Grease a 9" pie dish and set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream butter with the sugar until smooth. Add in the flour and salt and beat to combine. Press dough into the prepared pie dish. Bake for 14-15 minutes. Set aside to cool completely.½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, 1 ½ cups (222g) gluten free flour blend, ½ teaspoon salt
Butterscotch filling:
- In a medium saucepan over medium-high heat, combine the milk, brown sugar, arrowroot, cinnamon, vanilla, and salt. Cook, stirring consistently, until mixture thickens, about 10-12 minutes.3 cups (720ml) whole milk, 1 ½ cups (300g) brown sugar, ¼ cup (30g) arrowroot, 2 teaspoons cinnamon, 1 ½ teaspoons vanilla extract, ¼ teaspoon salt
- Remove from heat and add the butter. Mix until melted. Set aside to cool completely before pouring into cooled crust. Chill in refrigerator for 6 hours or overnight.5 tablespoons (70g) unsalted butter
Notes
- Cornstarch can be used in place of the arrowroot as a 1 to 1 substitute. No need to adjust the amount used.
Ani says
This looks amazing! I’m trying this tonight!
Taleen Benson says
Thank you! Please let me know how it goes.