1 (3 1/4 oz.) pkg. butterscotch pudding
2 tbsp. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. evaporated milk
1 c. strong coffee (regular or instant)
1 tsp. unflavored gelatin, softened in 2 tablespoons water
1 c. heavy cream
2 tbsp. sugar

One baked 9 inch pie shell, cooled. Combine pudding mix, 2 tablespoons sugar, spices, and evaporated milk in a saucepan. Stir in coffee. Cook by package directions, as for pie filling. Remove from heat and stir in gelatin. Cover surface of pudding with wax paper or plastic wrap. Cool 1/2 hour.

Whip cream until stiff, gradually adding 2 tablespoons sugar. Fold half of whipped cream into pudding. Pour into pie shell. Place pie and remaining whipped cream in refrigerator for about 2 hours. Before serving, decorate pie with whipped cream.