Chilled Creamy Pumpkin Pie Recipe
Ingredients
| 15-oz. pkg. All Ready Pie Crusts | ||
| Flour | 1 Teaspoon | |
| 1 egg white, slightly beaten | ||
| Sugar | 1 Tablespoon | |
| Cinnamon | 1 Teaspoon | |
| Whipping cream | 1 Cup (16 tbs) (FILLING) | |
| Butterscotch pudding mix package | 2 (FILLING) | |
| Cinnamon | 1 Teaspoon (FILLING) | |
| Ginger | 1/2 Teaspoon (FILLING) | |
| Nutmeg | 1/2 Teaspoon (FILLING) | |
| Milk | 3/4 Cup (16 tbs) (FILLING) | |
| Cooked | 16 Ounce, mashed (FILLING) | |
| Toasted coconut | 2 Tablespoon (FILLING) | |
Directions
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.
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.
Chef
