• 1 9” baked pie shell
  • 3 1/2 ounce package butterscotch pudding mix
  • 1 (16 oz.) can pumpkin pie mix
  • 2 egg yolks
  • 1 tablespoon unflavored gelatin
  • 1 1/2 cups milk
  • 3 ounces cream cheese, cut up
  • 2 egg whites
 In a heavy sauce pan: beat together the pudding mix, pumpkin pie mix, egg yolks, gelatin and milk.  Cook over medium heat, stirring, until smooth…..and boiling. Remove from and add the cream cheese.  Beat with electric mixer until smooth.  Chill until cold, but not quite set.Beat the egg whites until stiff and fold in.Put into pie shell and chill overnight.