Butterscotch Pumpkin Pudding Pie

An old recipe from Darlene Kossman which uses cooked butterscotch pudding in the pie. It is a no-bake recipe cooked on top of stove.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 (3 ounce) package butterscotch pudding
• 1  cup pumpkin, canned
• 1⁄4 cup dark brown sugar
• 1⁄4 teaspoon salt
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄8 teaspoon ginger
• 1 1⁄3 cups milk
• 2  egg yolks
• 8  inches  pie shells, baked
• 1  cup  whipped cream
•  nutmeg

Directions

1. Put butterscotch pudding mix, canned pumpkin, dark brown sugar, salt, cinnamon, nutmeg and ginger in a saucepan.
2. Add milk, with egg yolks beaten in, gradually. Stir constantly to keep mixture smooth.
3. Cook over medium heat, again stirring constantly until mixture comes to a boil.
4. Boil for 4 minutes.
5. Pour into baked pie shell.
6. Chill until firm.
7. Top with whipped cream sprinkled with nutmeg.