Pumpkin Creamy Pie

• pie crust, 10-inch pie↗1
• egg white, slightly beaten1
• granulated sugar↗1⁄2 tablespoon
• ground cinnamon↗1⁄2 teaspoon
• heavy whipping cream↗2 cups
• instant butterscotch pudding mix3 boxes
• ground cinnamon (again)↗1 1⁄2 teaspoons
• ground ginger↗3⁄4 teaspoon
• ground nutmeg↗3⁄4 teaspoon
• whole milk↗1 cup
• solid pack pumpkin↗1 can

Step-by-step instructions

1. 1

   Preheat oven to 425°F.

2. 2

   Prick bottom and sides of unbaked pie shell; brush the bottom with beaten egg white.

3. 3

   In small bowl, combine sugar and cinnamon; sprinkle into bottom of shell.

4. 4

   Line the shell with heavy duty foil and fill it with pie weights or un-baked beans.

5. 5

   Bake 9 minutes, then remove foil and weights, before baking another 10 minutes until golden brown. Cool completely.

6. 6

   In small bowl, beat whipping cream until stiff. Measure out 1 1/3 cups and reserve the rest to use as a final topping.

7. 7

   In large bowl, combine pudding mix, 1 1/2 tsp cinnamon, ginger, nutmeg, milk and pumpkin; mix well.

8. 8

   Fold the 1 1/3 cups of the whipped cream into the pumpkin mixture.

9. 9

   Pour into cooled, baked crust and top with reserved whipped cream.

10. 10

    Refrigerate until firm.