Dessert time! A twist on pumpkin pie

Today I have a bit of a twist if you will, not really but hey its 2010 and people are throwing out phrases all over right? Anyway, today I am presently awaiting my last 30 minutes of baking while I start to write this bit about a lovely pie:

BUTTERSCOTCH PUMPKIN PIE!

It's really not hard to do, the magic is making sure when you melt the butterscotch you don't burn or over cook them prematurely during that melt.

The ingredients:

1 - pie crust, frozen, refrigerated or home made, doesn't matter.

1- can 15 oz of pumpkin pie filler (i use organic)

1 - can 12 oz of evaporated milk (not sweetened)

1 - cup butterscotch flavored chips (like the chocolate chips)

2 - eggs, slightly beaten, do not whip them

1/2 - cup sugar

3 - teaspoons pumpkin pie spice (i use McCormick)

1 - teaspoon pure vanilla extract

1/2 - teaspoon of salt

Preparing:

1: Preheat oven to 425 degrees, prepare pie crust as needed if packaged, place in 9 inch pie plate, deep style preferred

2: Put butterscotch chips in microwave and set for 1 minute on high in a bowl (microwave glass preferred), start, pause and stir every 15 seconds until completely melted.

3: Mix beaten eggs, sugar, pumpkin pie spice, vanilla and salt in a large bowl and wire whisk until well blended. Stir in the pumpkin filler, evap milk and the now melted chips until well blended and smooth smooth smooth!!!

4: Pour mix into pie crust covered pan

5: Bake in oven at 425 for 15 minutes, then reduce temp down to 350F for another 40-45 minutes. (the check: knife inserted 1 inch from crust comes out clean)

6: Cool on wire rack

7: ENJOY