Chilled Creamy Pumpkin Pie
|Readymade pie crust||15 Ounce (1 Package)|
|Egg white||1 , slightly beaten|
|Whipping cream||1 Cup (16 tbs)|
|Butterscotch instant pudding and pie filling mix||7 Ounce (2 Packages, 3.5 Ounce Each)|
|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.
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.