Ingredients
- 1 egg (white)
- 475 gr pumpkin
- 240 ml whipping cream
- 95 gr butterscotch
- 14 gr sugar
- 10 gr coconut (toasted)
- 6 gr cinnamon
- 3 gr flour
- 2 gr ginger
- 1 gr nutmeg
Prepare pie crust. Brush with beaten egg white. In small bowl, combine sugar and cinnamon; sprinkle over crust. Bake at 230ºC or 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 180ºC or 3 to 5 minutes or until light golden brown, stirring occasionally. ----
