Ingredients for Pumpkin Creamy Pie
- 1 (10-inch) unbaked pie crust
- 1 large egg white, beaten
- Granulated Sugar
- Ground Cinnamon
- Heavy Whipping Cream
- Instant Butterscotch Pudding Mix
- Ground Ginger
- Ground Nutmeg
- Whole Milk
- Solid Pack Pumpkin
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How to Make Pumpkin Creamy Pie
- Preheat oven to 425°F (220°C).
- Prick the bottom and sides of the unbaked pie crust with a fork.
- Brush the bottom of the crust with beaten egg white.
- In a small bowl, combine 2 tablespoons of sugar and 1 teaspoon of cinnamon.
- Sprinkle the sugar-cinnamon mixture evenly into the bottom of the pie crust.
- Line the pie crust with heavy-duty foil and fill with pie weights or dried beans.
- Bake for 9 minutes. Remove the foil and weights, and bake for another 10-12 minutes, or until the crust is golden brown.
- Remove from oven and let cool completely on a wire rack.
- In a large bowl, beat 2 cups of heavy whipping cream until stiff peaks form.
- Measure out 1 1/3 cups of whipped cream and set aside. Reserve the remaining whipped cream for topping.
- In a separate large bowl, whisk together the instant vanilla pudding mix, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1 1/2 cups milk, and 1 (15 ounce) can of pumpkin puree until smooth and creamy.
- Gently fold the 1 1/3 cups of reserved whipped cream into the pumpkin mixture.
- Pour the pumpkin filling into the cooled, baked pie crust.
- Top with the reserved whipped cream.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set and the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
64g
Carbs
5g
