Butterbeer Pumpkin Pie

I told you all last week how much of a Harry Potter fan that I am.  Last week I made Butterbeer Sauce and decided to use the sauce to make a delicious Butterbeer Pumpkin Pie.
When we went to the Harry Potter festival last month, my son was the most excited about trying pumpkin pasties.  Pumpkin pasties were one of the items that Harry ate when he was on the Hogwarts Express on his first time to school.  Even though the festival was really busy, we were able to find some pumpkin pasties.  Unfortunately it was only pumpkin roll, as I envisioned something different, but my son didn’t know the difference so that is all that matters.
The festival gave me an idea though, wouldn’t it be great to combine the flavor of pumpkin with butterbeer.  I think butterscotch and pumpkin would go great together so I decided to combine the two flavors into one of my favorite Thanksgiving desserts, pumpkin pie.
This Butterbeer Pumpkin Pie takes the traditional pumpkin pie and adds butterbeer sauce to give it a delicious butterscotch flavor.  I then drizzled melted butterscotch chips on the top of the pie.  I really loved this version of pumpkin pie.  I think that the butterscotch added a sweetness to the pumpkin pie that made it really good and I loved the combination of the two flavors together.
This would be a great alternative to your traditional pumpkin pie at the holidays and would also be great to serve at a Harry Potter party.  I plan on making this pie again tomorrow for Thanksgiving as my whole family loved it. I hope that you enjoy this pie as well!

1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
3/4 cup sugar
2 eggs, beaten
1 1/2 teaspoon pumpkin pie spice
1/2 cup butterbeer sauce
1 pie refrigerated pie crust

1/4 cup butterscotch chips, melted

Pre-bake the pie shell according to the package directions.
Preheat the oven to 425 degrees.
In a large bowl mix together the pumpkin and the eggs.  Then mix in the sugar and pumpkin pie spice.
Gently stir in the evaporated milk.  Then add in the butterbeer sauce.
Pour the mixture into the pre-baked pie crust.
Bake the pie for 15 minutes and then reduce the temperature to 350 degrees and bake for an additional 40-50 minutes or until a knife inserted into the center comes out clean.
Allow to cool and then drizzle the butterscotch chips on top.
Serve immediately or refrigerate until ready to serve.

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