That butterscotch pumpkin pie that I made was a hit, and most people wanted the recipe...until I began to describe how to make it! It really isn't that difficult - it that caramelization of the sugar, twice in this version, that puts them off making it, yet it's not complicated. Here is the original recipe from several years ago, that I made the filling from:
http://www.bonappetit.com/recipe/pumpki ... scotch-pieAnd this is the recipe from this year, which I took the crust from, and the candied hazelnuts idea:
http://www.bonappetit.com/recipe/pumpki ... lnut-crustThe only thing I would do different next time would be to make the candy for the topping, but put it in a zip-loc, and sprinkle them on as serving, rather than putting it on before hand. The candied part of it sort of liquefied on top of the pie on spots, done in advance.
