Lolo, I prefer semisweet — "bitter" enough to complement the pie's sweetness, but not so strong that it clashes — but it's totally up to you and your taste. I think white chocolate would add a one-dimensional note of sweetness; but butterscotch, while also quite sweet, has that little caramel edge that would go very well with pumpkin. Hey, how about making a pumpkin pie, divvying it into five wedges (mentally), and putting some of each chip in each wedge before baking? That way you could taste each version, all in one go! Enjoy — PJH@KAF

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