Butterscotch Pumpkin Pie - cooking recipe

Ingredients

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

Preparation

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.
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.
Meanwhile, in a large bowl, whisk together pumpkin puree, egg & egg yolk, sugar, pumpkin pie spice, salt, ginger & nutmeg.
Slowly whisk in butterscotch mixture until incorporated, then spoon into crust-lined pie plate & spread smooth.
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.
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.
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.
Cool at room temperature on wire rack.