Butterscotch Pumpkin Pudding Pie

Instructions

1. Prepare the crust
   Preheat oven to 350°F (175°C). If using a store-bought graham cracker crust, place it on a baking sheet. If making your own, press the graham cracker mixture into a 9-inch pie plate and bake for 8 minutes. Remove and let cool slightly.
2. Mix the filling
   In a large bowl, combine pumpkin puree, brown sugar, butterscotch pudding mix, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined and smooth. Add the beaten eggs, evaporated milk, and vanilla extract. Whisk until the mixture is completely incorporated and silky smooth.
3. Bake the pie
   Pour the filling into the prepared crust. Bake at 350°F for 55-65 minutes, or until the center is almost set but still slightly jiggly. The filling will continue to set as it cools. If the crust edges begin to brown too quickly, cover them with strips of aluminum foil.
4. Cool completely
   Remove the pie from the oven and place on a wire rack to cool completely, at least 2 hours. The pie needs time to set properly. Once cooled to room temperature, refrigerate for at least 4 hours or overnight for best results.
5. Prepare whipped topping
   Just before serving, whip the heavy cream with powdered sugar until stiff peaks form. Use a piping bag with a decorative tip to pipe whipped cream around the edge of the pie, or simply spread it over the top.
6. Garnish and serve
   For an extra touch, sprinkle a little cinnamon or crushed graham crackers over the whipped cream. Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 4 days.