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Pumpkin Butterscotch Pie

1 lg. can pumpkin
1 pkg. butterscotch pudding (NOT instant pudding)
4 eggs, well beaten
2 c. sugar
1 qt. milk
1 tsp. cinnamon
1 tsp. salt
1 tbsp. vanilla

Combine ingredients, adding milk last; mix very well. Pour into two uncooked pie shells (9 inch). Bake 425 degrees for 15 minutes. Reduce temperature to 350 degrees, about 45 minutes or until done

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