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Cappuccino Pecan Pie

1 refrigerated 9-inch crust
1/3 cup brown sugar
1 (18 ounce) jar butterscotch or caramel dessert topping
6 tablespoons instant cappuccino coffee mix
1/4 teaspoon ground cinnamon
3 eggs, large or extra large
2 cups (about 7 ounces) pecan halves

Heat oven to 350 degrees F. Line a 9-inch pie plate with the crust. Turn under the edges and crimp, if desired. Scatter the brown sugar in an even layer across the bottom of the crust.

Combine butterscotch or caramel topping, cappuccino mix, cinnamon and eggs in a bowl until blended. Stir in the pecans and pour into the crust. Bake until the top is set and browned and the filling is still soft in its center, about 35 minutes. Let cool on a rack for at least 30 minutes before slicing.

Serve warm or at room temperature.

Makes 12 servings.