• 1 ts Flour
• 1 Egg white; slightly beaten
• 1 tb Sugar
• 1 ts Cinnamon

• 1 c Whipping cream
• 2 3.5 oz. butterscotch pudding mix – instant
• 1 ts Cinnamon
• 1/2 ts Ginger
• 1/2 ts Nutmeg
• 16 oz Pumpkin
• 2 tb Toasted coconut

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.

Submitted by admin.