Butterscotch Pumpkin Pie

• 1 (15 ounce) package pastry dough, refrigerated rolled double crust
• 3/4 cup butterscotch chips
• 1/2 cup heavy cream
• 1 (15 ounce) can solid pack pumpkin
• 1 egg
• 1 egg yolk
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 pinch ground nutmeg

1. Preheat oven to 425 degrees F, then unroll one of the pastry crusts & fit it into a 9-inch pie plate. Refrigerate until ready to fill.
2. In a small saucepan, combine butterscotch chips & heavy cream, & turn heat up to medium, heating about 5 minutes, whisking occasionally, until smooth, then set aside to cool slightly.
3. Meanwhile, in a large bowl, whisk together pumpkin puree, egg & egg yolk, sugar, pumpkin pie spice, salt, ginger & nutmeg.
4. Slowly whisk in butterscotch mixture until incorporated, then spoon into crust-lined pie plate & spread smooth.
5. Unroll 2nd crust/dough, AND IF USING A LATTICE PIE CUTTER, spread the crust/dough on top of the cutter. Then use a rolling pin to roll across the dough to cut & create the lattice pattern. Carefully remove piecrust from lattice cutter, trying not to stretch it, & place it on top of the pie.Fold over edge & crimp decoratively.
6. IF YOU HAVE NO LATTICE PIE CUTTER, use small cookie cutters to create a design (OR carve a jack-o-lantern face !) & proceed as indicated above.
7. Bake for 25 minutes, then reduce temperature to 350 degrees F & bake an additional 35 minutes, until crust is browned & pie puffs slightly, covering edge of pie with foil if it is browning too quickly.
8. Cool at room temperature on wire rack.

pastry dough, butterscotch chips, heavy cream, solid pack pumpkin, egg, egg yolk, sugar, pumpkin pie spice, salt, ground ginger, ground nutmeg

Taken from www.food.com/recipe/butterscotch-pumpkin-pie-336882 (may not work)