Pumpkin Creamy Pie

Recipe by Sydney Mike
READY IN: 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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