Pumpkin Creamy Pie
Ingredients
- 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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
883
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).