A silky pumpkin filling sits on top of a buttery vanilla wafer crust and a homemade salted butterscotch sauce covers every inch of this INCREDIBLE pumpkin salted butterscotch tart!
So I’m making a casual and non-obligatory suggestion for Thanksgiving pie plans this year…..
We forgo actual classic pumpkin pie and make pumpkin salted butterscotch tart instead. Like one tart per person. YOU HAVE NO IDEA HOW FREAKING GOOD THIS IS.
I have a huge soft spot for anything salted butterscotch/caramel. Which means that throwing pumpkin into the party could definitely not hurt that soft spot.
Hello. Did I even mention the NILLA WAFER CRUST?? This blog post is going to consist of a lot of caps, guys. Just warning ya.
So three components standing between you and pumpkin salted butterscotch tart, guys. —->
- Nilla wafer crust: Crushed wafers, melted butter, pinch of salt. We’re gonna pre-bake the crust for a few minutes until golden and that’s all there to that.
- Pumpkin filling: Pretty standard stuff here like pumpkin puree, sugar, eggs, spices, vanilla, milk, etc. Pour it over your pre-baked crust and slide that baby back into the oven for 40-ish more minutes until the filling is set.
- Butterscotch. MY FAV PART!!! Butter, sugar, heavy cream, flaky salt. Ermmmm…not total health food but so so worth it.
Pour it all over your pumpkin filling and garnish with more salt. Help. I can’t. It’s so good.
I’m telling you. The silky sweet pumpkin filling with that salty butterscotch topping is pretty much my new favorite combo forever and ever.
The most life-changing Thanksgiving dessert right here, guys. Pleaseeeeeee make it happen!!!
Pumpkin Salted Butterscotch Tart
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Vanilla Wafer Crust
- 1-1/2 cups crushed vanilla wafers
- 1/4 cup butter, melted
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 cup coconut sugar (or brown sugar)
- 1/3 cup heavy whipping cream
- 1 teaspoon flaky kosher salt
Vanilla Wafer Crust
- In a small bowl, combine all crust ingredients until crumbly. Press into the bottom and halfway up the sides of a 9-in tart pan with a removable bottom. Bake crust at 350F 8-10 minutes or until lightly golden brown. Remove from oven and set aside.
- In a large bowl, whisk all filling ingredients until smooth. Pour into pre-baked crust and bake tart at 350F 35-40 minutes until middle is just set. Remove from oven and cool completely on a wire cooling rack then chill.
- In a medium saucepan over medium heat, melt butter then add brown sugar. Cook over medium heat 2-3 minutes until beginning to turn a deep golden brown.
- Lower heat to medium-low and add cream, stirring constantly until smooth. Cook butterscotch, stirring occasionally until a deep golden brown and thickened, about 5-8 minutes. Allow to cool several minutes
- Pour butterscotch over cooled pumpkin tart and sprinkle top with kosher salt. Slice tart into wedges and enjoy!