Cool and Creamy Pumpkin Pie
Cool and Creamy Pumpkin Pie recipe
heavy whipping cream
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.