1 c. butterscotch chips
1 c. undiluted evaporated milk
2 cans canned pumpkin
1/2 c. sugar
1 tbsp. flour
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
3 eggs, slightly beaten
1 unbaked 9-inch pie shell

Combine butterscotch pieces and evaporated milk in top of double boiler; heat over hot water until pieces are melted. Remove from heat. Blend in pumpkin.

Combine sugar, flour, salt, ginger, cinnamon, nutmeg and cloves. Blend sugar mixture and eggs into butterscotch and pumpkin mixture. Pour into unbaked pie shell. Bake at 400 degrees for 50 minutes or until knife inserted near edge comes out clean.