Unbaked 8" pie shell
1 (4 oz.) pkg. butterscotch pudding and pie filling mix
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. cooked or canned pumpkin
2 c. milk
2 eggs, slightly beaten
1 c. flaked coconut
Combine pie filling mix, spices and salt. Add pumpkin and stir until dry ingredients are moistened. blend in milk gradually. Stir in eggs, blending well. Stir in coconut.
Pour into pie shell. Bake in very hot oven(450ºF.) 10 minutes. Reduce heat to 325º and continue baking 35 - 40 minutes, or until mixture doesn't adhere to knife when tested halfway between center and outer edge of pie. Cool to serve.
*I seldom use nutmeg because the flavor is a little overwhelming to me in this recipe. So instead, I just use more cinnamon.*
Pairs Well With
Flavor secret is pumpkin -- it mellows the butterscotch-coconut filling.