Preheat the oven to 425°F. Spray a deep 9 inch pie pan with cooking spray. Roll out you chilled pie crust and fit into your pie pan.

In a microwave safe bowl for 1 minute, stirring every 15 seconds, melt the butterscotch chips.

Meanwhile, beat the eggs, sugar, pumpkin pie spice, vanilla, pumpkin, and evaporated milk together. Whisk in the melted butterscotch chips. Pour into the pie crust.

Cover the crust with a pie crust protector or a rim of aluminum foil to protect the crust from burning. Bake for 15 minutes. Turn down the heat to 350°F and bake for another 40-60 minutes or until a knife comes out clean when inserted 1 inch from the sides and the middle doesn’t really giggle anymore.

Allow the pie to cool completely before cutting. Store in the fridge.