Thanksgiving Recipes Day 2: Pumpkin Butterscotch Cream Tart

The delicious recipes continue.  On day two of Angel Dee's 13 days of Thanksgiving recipes, I'm giving you a twist to an old favorite.  This Thanksgiving instead of pumpkin pie, how about a pumpkin butterscotch cream tart?

It is almost a law that pumpkin pie must be present at Thanksgiving.  But year after year it is just that plain ole pumpkin pie.  I like to switch thing up a bit and try new recipes.

Last year I found this recipe for pumpkin butterscotch cream tart and it was an instant hit.  Of course, we still had pumpkin pie but this was a chance to have the same favorite in a new, delicious way.  Here is the recipe for you to try.

Crust

Filling

Butterscotch Cream

Garnish

Directions

1. Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up side of pan. Trim edge if necessary. DO NOT PRICK CRUST.
2. In large bowl, beat filling ingredients with whisk until thoroughly combined. Pour into crust-lined pan. Bake 20 minutes. Reduce oven temperature to 400°F. If necessary, cover crust edge with strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Refrigerate at least 1 hour or until cold.
3. In medium bowl, beat cream cheese with electric mixer on medium speed until creamy. Add whipped topping and butterscotch pudding mix; beat until smooth and creamy. Spread over filling.
4. In chilled small bowl, beat 1/2 cup whipping cream, the dry white chocolate pudding mix and vanilla with electric mixer on high speed until stiff peaks form. Fill pastry bag with cream mixture; pipe around edge and center of pie. Garnish with pecan halves. Store covered in refrigerator.

This recipe serves about 10 and will fly off the table.  A good twist on an old favorite!  Enjoy!