Butterscotch Pumpkin Pudding Pie

• 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

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.

butterscotch pudding, pumpkin, brown sugar, salt, cinnamon, nutmeg, ginger, milk, egg yolks, pie shells, whipped cream, nutmeg

Taken from www.food.com/recipe/butterscotch-pumpkin-pudding-pie-343437 (may not work)