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Cool & Creamy Pumpkin Pie

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Cool and Creamy Pumpkin Pie

Cool and Creamy Pumpkin Pie recipe

 

Yield

16 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 teaspoon all-purpose flour
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1 each egg whites
slightly beaten
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1 tablespoon sugar
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1 teaspoon cinnamon
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Filling
1 cup heavy whipping cream
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3 ½ ounces pudding mix
butterscotch
1 teaspoon cinnamon
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½ teaspoon ginger
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½ teaspoon nutmeg
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16 ounces pumpkin
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2 tablespoons coconut
toasted, optional
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Ingredients

Amount Measure Ingredient Features
5 ml all-purpose flour
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1 each egg whites
slightly beaten
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15 ml sugar
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5 ml cinnamon
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Filling
237 ml heavy whipping cream
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101.2 ml/g pudding mix
butterscotch
5 ml cinnamon
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2.5 ml ginger
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2.5 ml nutmeg
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462.4 ml/g pumpkin
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3E+1 ml coconut
toasted, optional
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Directions

Prepare pie crust.

Brush with beaten egg white. In small bowl, combine sugar and cinnamon; sprinkle over crust.

Bake at 450℉ (230℃) for 9 to 11 minutes or until golden brown. Cool completely. In small bowl, beat whipping cream until stiff peaks form.

In large bowl, combine pudding mix, 1 teaspoon cinnamon, ginger, nutmeg, milk and pumpkin; mix well.

Fold in 1 cup of whipped cream.

Pour into cooled, baked crust. Top with remaining whipped cream.

Sprinkle with toasted coconut if using.

Tip: to toast coconut, spread on cookie sheet; bake at 350℉ (180℃) for 3 to 5 minutes or until light golden brown, stirring occasionally.

Serve with whipped cream if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 18278% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 22mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 4g
Vitamin A 196% Vitamin C 5%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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