Butterscotch Pumpkin Pie

November 21, 2013

427

A fresh take on the classic pumpkin pie with the delicious addition of butterscotch.

1 refrigerated pie crust, (from 14.1-ounce package) or your favorite recipe
1 cup butterscotch-flavored chips
2 eggs, lightly beaten
1/2 cup sugar
2 teaspoons McCormick® Pumpkin Pie Spice
1 teaspoon McCormick® Pure Vanilla Extract
1/2 teaspoon salt
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk

1. Preheat oven to 425°F. Prepare pie crust as directed on package for one-crust pie using 9-inch deep dish pie plate.
See the full directions on my site

Nutritions

Calories
214

Sodium
358mg
14% DV

Fat
6g
9% DV

Protein
5g
10% DV

Carbs
32g
10% DV

Fiber
1g
7% DV

Snack Baked