Created by dienia b on May 2, 2015
Step 1: Put butterscotch pudding mix, canned pumpkin, dark brown sugar, salt, cinnamon, nutmeg and ginger in a saucepan.
Step 2: Add milk, with egg yolks beaten in, gradually. Stir constantly to keep mixture smooth.
Step 3: Cook over medium heat, again stirring constantly until mixture comes to a boil.
Step 4: Boil for 4 minutes.
Step 5: Pour into baked pie shell. Chill until firm.
Step 6: Top with whipped cream sprinkled with nutmeg.