1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
3/4 cup sugar
2 eggs, beaten
1 1/2 teaspoon pumpkin pie spice
1/2 cup butterbeer sauce
1 pie refrigerated pie crust
1/4 cup butterscotch chips, melted
Pre-bake the pie shell according to the package directions.
Preheat the oven to 425 degrees.
In a large bowl mix together the pumpkin and the eggs. Then mix in the sugar and pumpkin pie spice.
Gently stir in the evaporated milk. Then add in the butterbeer sauce.
Pour the mixture into the pre-baked pie crust.
Bake the pie for 15 minutes and then reduce the temperature to 350 degrees and bake for an additional 40-50 minutes or until a knife inserted into the center comes out clean.
Allow to cool and then drizzle the butterscotch chips on top.
Serve immediately or refrigerate until ready to serve.