Ingredients:

1 quart (4 cups) whole milk
2 packages (3-3/4 oz. each) instant butterscotch 
  pudding and pie filling
1 cup firmly packed brown sugar
2 pints (4 cups) half & half
1-1/2 Tablespoon maple flavoring extract
4 eggs, well beaten
1 cup chopped pecans

Preparation:

In a large bowl, combine milk and pudding. Beat 2 minutes at low speed with an electric mixer or until well blended; refrigerate about 5 minutes or until set. In a 3 quart saucepan, mix together the sugar, half and half, and maple flavoring. Cook over medium-high heat until about 180 degrees (about 5-8 minutes), stirring constantly. Add a small amount of the cooked mixture into the eggs, stirring to mix. Add the egg mixture back into the saucepan mixing well to combine eggs and cooked mixture. Cook over medium-low heat until mixture reaches 190 degrees (about 8-10 minutes). Allow this mixture to cool. When cool, add egg mixture to the pudding mixture; mix until well blended. Stir in the nuts. Pour into ice cream freezer can. Freeze according to manufacturer's directions