Preheat the oven to 350°F.

Thaw the pie crust according to package instructions, rolling it into a greased 9-inch pie dish.

Fold or crimp the edges of the pie crust. Then stab the pie crust a few times with a fork.

Line the inside with aluminum foil and fill with pie weights (or dry rice/beans work great!).

Bake for 18-22 minutes, or until pie crust is just slightly golden (we'll bake it again later).

Cool completely.

In a large bowl, whisk together the eggs, vanilla extract, cinnamon, nutmeg, cornstarch, and salt. Set aside.

In a medium saucepan, melt the butter and brown sugar over medium-low heat and stir until the butter is browned and smells toasty (but not burned). It should take about 1 minute.

Turn off the heat and whisk in the heavy cream and cold milk.

Slowly whisk in the egg/cinnamon mixture.

Heat up the saucepan again on medium heat. Once it boils, turn the heat down and bring the mixture to a simmer over medium-low heat. Stir until the mixture thickens.

Turn off the heat, then mix in the butterscotch chips until completely melted.

Pour the prepared butterscotch cinnamon filling into the pie crust and bake for another 20-25 minutes, or until fully baked through.

Transfer the pie to a wire rack and let it cool for 15-minutes, then refrigerate for at least 50 minutes to set.

Once cool, cut up the pie into slices and serve as is or with whipped cream, vanilla ice cream, and extra cinnamon. ENJOY!