PUMPKIN CREAMY PIE

Pumpkin Creamy Pie image

Provided by Sydney Mike

Categories Pie

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11

1 pie crust, 10-inch pie
1 egg white, slightly beaten
1/2 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
2 cups heavy whipping cream
3 (3 1/2 ounce) boxes instant butterscotch pudding mix
1 1/2 teaspoons ground cinnamon (again)
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1 cup whole milk
1 (24 ounce) can solid pack pumpkin

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.