PUMPKIN CREAMY PIE
Here's another pumpkin pie recipe with a butterscotch twist! The recipe makes a lot of filling, so now I usually use a 10" pie crust.
Provided by Sydney Mike
Categories Pie
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Prick bottom and sides of unbaked pie shell; brush the bottom with beaten egg white.
- In small bowl, combine sugar and cinnamon; sprinkle into bottom of shell.
- Line the shell with heavy duty foil and fill it with pie weights or un-baked beans.
- Bake 9 minutes, then remove foil and weights, before baking another 10 minutes until golden brown. Cool completely.
- In small bowl, beat whipping cream until stiff. Measure out 1 1/3 cups and reserve the rest to use as a final topping.
- In large bowl, combine pudding mix, 1 1/2 tsp cinnamon, ginger, nutmeg, milk and pumpkin; mix well.
- Fold the 1 1/3 cups of the whipped cream into the pumpkin mixture.
- Pour into cooled, baked crust and top with reserved whipped cream.
- Refrigerate until firm.
Nutrition Facts : Calories 294.4, Fat 24.5, SaturatedFat 13, Cholesterol 67.7, Sodium 127.7, Carbohydrate 16.3, Fiber 1.3, Sugar 3, Protein 4
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