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This easy butterscotch cinnamon pie is one of my favorite desserts to make. It’s simple to prepare, wonderfully comforting, and an excellent alternative to the usual Thanksgiving pies.
I love butterscotch — if you’ve tried my other recipes you probably know that — and this pie highlights that warm, toasty brown sugar flavor I can’t resist. The filling has the comfort of a rich pudding, while a buttery shortbread crust keeps the sweetness balanced.
Although I enjoy classic pumpkin and apple pies, this butterscotch cinnamon pie is a delightful, unexpected option for holiday gatherings. The cinnamon and brown sugar together taste like autumn in every bite, and the shortbread crust gives a slightly salty contrast that prevents the pie from being overly sweet.
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Why You’ll Love This Recipe
- It’s easy to make and approachable for bakers of all levels. Pie doesn’t have to be intimidating.
- The shortbread crust is tender and slightly salty, pairing beautifully with the sweet butterscotch filling. No chilling or rolling required.
- This pie is an unexpected crowd-pleaser for holidays or dinner parties — familiar flavors presented in a fresh way.
Ingredient Notes and Substitutions
- Gluten free flour: I use a 1:1 gluten free flour blend (Bob’s Red Mill 1-to-1). If you use a different blend, ensure it contains xanthan gum. If you’re not making the pie gluten-free, all-purpose flour works as a straight swap.
- Milk: Whole milk gives a richer filling, but skim milk can be used if you prefer. I haven’t tested non-dairy milks with this recipe.
- Brown sugar: Light brown sugar is my choice, but dark brown sugar will also work and give a deeper molasses flavor.
- Arrowroot: Arrowroot starch helps thicken this eggless pudding-style filling. You can substitute cornstarch 1:1 for arrowroot with no adjustment needed.
Step-by-Step Instructions
STEP ONE: Make the shortbread crust. Cream the butter and sugar, then add the flour and salt until combined.
STEP TWO: Press the dough into a greased 9″ pie pan and bake. Allow the crust to cool completely before filling.
STEP THREE: Prepare the butterscotch filling. In a medium saucepan over medium-high heat, whisk together the milk, brown sugar, arrowroot (or cornstarch), cinnamon, vanilla, and salt. Cook, stirring constantly, until the mixture thickens to a pudding-like consistency, about 10–12 minutes.
STEP FOUR: Remove from heat and stir in the butter until fully incorporated and smooth.
STEP FIVE: Let the filling cool slightly, then pour it into the cooled crust. Refrigerate for at least 6 hours or overnight to set completely.
Expert Tips
- Weigh your flour when making the crust for consistent results — this recipe uses 222 grams of flour.
- Make sure the crust is completely cool before adding the filling, otherwise the filling can become too soft or runny.
- Stir the filling continuously as it cooks to prevent sticking or burning and to ensure even thickening.
- Serve with whipped cream or enjoy plain — both are delicious.
How To Store
Store the pie covered in the refrigerator for up to 3 days. This pie does not freeze well; it’s best within the first 1–2 days but still delicious through day three.
This pie is a great make-ahead dessert since it needs at least 6 hours to chill. I often make it the night before a gathering so it’s ready to serve.
Frequently Asked Questions
The primary difference is the sugar: caramel is made with granulated sugar, while butterscotch is made with brown sugar, which gives butterscotch a deeper, molasses-like flavor.
I haven’t tested non-dairy milk or butter in this recipe, so results may vary. If you try dairy-free substitutions, let others know your findings in the comments.
Did you try this butterscotch cinnamon pie? Leave a comment or tag on Instagram with your photo and feedback!
📖 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.
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Using a hand mixer or stand mixer with a paddle, cream the butter and sugar until smooth. Add the flour and salt and beat until combined. Press the dough into the prepared pie dish and bake 14–15 minutes. Cool completely.
Butterscotch filling:
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In a medium saucepan over medium-high heat, combine the milk, brown sugar, arrowroot (or cornstarch), cinnamon, vanilla, and salt. Cook, stirring constantly, until the mixture thickens, about 10–12 minutes.
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Remove from heat and stir in the butter until melted and smooth. Let cool slightly, then pour into the cooled crust. Chill in the refrigerator for at least 6 hours or overnight.
Notes
- Cornstarch can replace arrowroot 1:1 with no change in quantity.
Nutrition
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