Flavor secret is pumpkin—it mellows the butterscotch-coconut filling
Unbaked 8" pie shell
1 (4oz.) pkg. butterscotch pudding and pie filling mix
½c. cooked or canned pumpkin
2eggs, slightly beaten
1c. flaked coconut
Combine pie filling mix, spices and salt. Add pumpkin and stir until dry ingredients are moistened. Blend in milk gradually. Stir in eggs, blending well. Stir in coconut.
Pour into pie shell. Bake in very hot oven (450°F.)10 minutes. Reduce heat to 325° and continue baking 35 to 40 minutes, or until mixture doesn’t adhere to knife when tested halfway between center and outer edge of pie. Cool to serve.