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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Here's another pumpkin pie recipe with a butterscotch twist! The recipe makes a lot of filling, so now I usually use a 10 pie crust. 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 |
1 (24 ounce) can solid pack pumpkin |
Directions:
1. Preheat oven to 425°F.
2. Prick bottom and sides of unbaked pie shell; brush the bottom with beaten egg white.
3. In small bowl, combine sugar and cinnamon; sprinkle into bottom of shell.
4. Line the shell with heavy duty foil and fill it with pie weights or un-baked beans.
5. Bake 9 minutes, then remove foil and weights, before baking another 10 minutes until golden brown. Cool completely.
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. In large bowl, combine pudding mix, 1 1/2 tsp cinnamon, ginger, nutmeg, milk and pumpkin; mix well.
8. Fold the 1 1/3 cups of the whipped cream into the pumpkin mixture.
9. Pour into cooled, baked crust and top with reserved whipped cream.
10. Refrigerate until firm.
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