Butterscotch Pumpkin Pudding Pie

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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