Cool and Creamy Pumpkin Pie

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Title: Cool and Creamy Pumpkin Pie
Categories: Pies
Yield: 8 servings

1 ts Flour
1 Egg white; slightly beaten
1 tb Sugar
1 ts Cinnamon
*filling*
1 c Whipping cream
2 3.5 oz. butterscotch
-pudding mix -- instant
1 ts Cinnamon
1/2 ts Ginger
1/2 ts Nutmeg
16 oz Pumpkin
2 tb Toasted coconut*; *see note

Recipe by: Sue Klapper Preparation Time: 0:15 Heat oven to 450 degrees.
Prepare pie crust. Brush with beaten egg white. In small bowl, combine
sugar and cinnamon; sprinkle over crust. Bake at 450 degrees 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 whipped cream. Pour into cooled, baked crust. Top with remaining
whipped cream. Sprinkle with toasted coconut. Tip: to toast coconut,
spread on cookie sheet; bake at 350 degrees for 3 to 5 minutes or until
light golden brown, stirring occasionally.

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