Cool & Creamy Pumpkin Pie

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.