Cool and Creamy Pumpkin Pie
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Cool and Creamy Pumpkin Pie recipe
Ingredients
| 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 |
* |
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.
