Recipe: Butterscotch Pumpkin Pie

BUTTERSCOTCH PUMPKIN PIE

1 unbaked refrigerated pie crust (from 15-ounce package)
1 cup butterscotch-flavored baking chips
2 eggs, slightly beaten
1/2 cup sugar
2 teaspoons McCormick Pumpkin Pie Spice
1 teaspoon McCormick Pure Vanilla Extract
1/2 teaspoon salt
1 (15 ounces) can pumpkin
1 (12 ounces) can evaporated milk

Preheat oven to 425 degrees F.

Prepare pie crust dough as directed on package for one-crust pie using 9-inch deep-dish pie plate.

Microwave chips in medium bowl on HIGH 1 minute, stirring every 15 seconds until completely melted. Set aside.

Mix eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl with wire whisk until well blended. Stir in pumpkin, milk and melted chips until well blended and smooth. Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 to 45 minutes longer or until knife inserted 1-inch from crust comes out clean. Cool on wire rack.

Makes 8 servings

Nutrition Information per One Serving: About 403 Calories, Fat 19g, Protein 6g, Carbohydrates 52g, Cholesterol 71 mg, Sodium 351mg, Fiber 2g

Source: McCormick & Company, Inc.