This pie idea popped into my head when I had a craving for Butterfingers® while watching Pumpkin Wars on HGTV! Serve with whipped cream.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

  • Line a 9-inch pie plate with the crust. Spread crushed candy on the bottom.

  • Mix 1/2 cup sugar, cinnamon, ginger, salt, and cloves together in a small bowl.

  • Beat eggs with an electric mixer in a large bowl until smooth. Add sugar mixture and pumpkin puree; beat on low speed until smooth. Slowly beat in evaporated milk. Pour mixture over crushed candy in the pie crust.

  • Bake in the preheated oven until crust is golden, about 15 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Continue baking until a knife inserted into the center comes out clean, 40 to 50 minutes.

  • Remove pie from the oven; cool to room temperature, about 1 hour.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Cover edges of the pie crust with aluminum foil. Sprinkle 1 tablespoon sugar evenly over the pie. Broil until sugar melts and turns golden brown, 3 to 5 minutes.

  • Discard aluminum foil. Refrigerate pie until sugar topping hardens, 10 to 15 minutes.

Nutrition Facts

368 calories; 16.4 g total fat; 60 mg cholesterol; 537 mg sodium. 50.2 g carbohydrates; 7.5 g protein; Full Nutrition