Butterscotch Pumpkin Pudding Pie

Name: Butterscotch Pumpkin Pudding Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 85.04 g package butterscotch pudding; 236.59 ml pumpkin, canned; 59.14 ml dark brown sugar; 1.23 ml salt; 4.92 ml cinnamon; 2.46 ml nutmeg; 0.61 ml ginger; 315.37 ml milk; 2 egg yolks; 8 inch pie shells, baked; 236.59 ml whipped cream; nutmeg

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."

Download

Ready In:: 1hr
Ingredients:: 12
Serves:: 6

ingredients

85.04 g package butterscotch pudding
236.59 ml pumpkin, canned
59.14 ml dark brown sugar
1.23 ml salt
4.92 ml cinnamon
2.46 ml nutmeg
0.61 ml ginger
315.37 ml milk
2 egg yolks
8 inch pie shells, baked
236.59 ml whipped cream
nutmeg

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.