Cool & Creamy Pumpkin Pie
![Cool and Creamy Pumpkin Pie](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTcxODIsInB1ciI6ImJsb2JfaWQifX0=--23f2f4df21eab581261a71c6e07cce2624d9eff0/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_e11d13bbe868595b7e27.jpg)
Yield
16 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | teaspoon |
all-purpose flour
|
|
1 | each |
egg whites
slightly beaten |
*
|
1 | tablespoon |
sugar
|
|
1 | teaspoon |
cinnamon
|
|
Filling | |||
1 | cup |
heavy whipping cream
|
|
3 ½ | ounces |
pudding mix
butterscotch |
|
1 | teaspoon |
cinnamon
|
|
½ | teaspoon |
ginger
|
|
½ | teaspoon |
nutmeg
|
|
16 | ounces |
pumpkin
|
|
2 | tablespoons |
coconut
toasted, optional |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
5 | ml |
all-purpose flour
|
|
1 | each |
egg whites
slightly beaten |
*
|
15 | ml |
sugar
|
|
5 | ml |
cinnamon
|
|
Filling | |||
237 | ml |
heavy whipping cream
|
|
101.2 | ml/g |
pudding mix
butterscotch |
|
5 | ml |
cinnamon
|
|
2.5 | ml |
ginger
|
|
2.5 | ml |
nutmeg
|
|
462.4 | ml/g |
pumpkin
|
|
3E+1 | ml |
coconut
toasted, optional |
*
|
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.