Cool & Creamy Pumpkin Pie
Cool and Creamy Pumpkin Pie recipe
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.
