Butterscotch Pumpkin Pudding Pie - cooking recipe

Ingredients

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

Preparation

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.