Recipe for Cool and Creamy Pumpkin Pie 
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Yield:
8
Ingredients:
Amount Ingredient
1 tsp Flour
1 x Egg white slightly beaten
1 tbl Sugar
1 tsp Cinnamon
----------------- filling ----------------
1 cup Whipping cream
2 x 3.5 oz. butterscotch pudding mix instant
1 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
16 oz Pumpkin
Instructions:
Instructions: 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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