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Chilled Creamy Pumpkin Pie

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  Readymade pie crust 15 Ounce (1 Package)
  Flour 1 Teaspoon
  Egg white 1 , slightly beaten
  Sugar 1 Tablespoon
For filling
  Whipping cream 1 Cup (16 tbs)
  Butterscotch instant pudding and pie filling mix 7 Ounce (2 Packages, 3.5 Ounce Each)
  Cinnamon 1 Teaspoon
  Ginger 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Canned mashed pumpkin 16 Ounce (1 Can / 2 Cups, Or Cooked)
  Toasted coconut 2 Tablespoon

Heat oven to 450°F.
Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
(Refrigerate remaining pie crust for later use.) Brush with beaten egg white.
In small bowl, combine sugar and 1 teaspoon cinnamon; sprinkle over crust Bake at 450°F. 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 the whipped cream.
Pour into cooled, baked crust Top with remaining 1 cup whipped cream.
Sprinkle with toasted coconut Refrigerate until firm.

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