Butterscotch Pumpkin Pudding Pie

Submitted by Dienia B.

"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: 1hr
• Ingredients: 12
• 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.