In a bowl, mix pudding mix, milk and 1 1/2 teaspoons cinnamon with a whisk for 2 full minutes. Pour half the pudding into the pie crust and let sit for 5 minutes.
Stir 1 cup whipped topping into remaining pudding and spread over pudding layer in crust.
Top with remaining whipped topping. Cover and refrigerate for 2-3 hours before serving.
Drizzle with butterscotch topping and sprinkle remaining 1/2 teaspoon of cinnamon before serving.