Pumpkin Creamy Pie

• 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

1. Preheat oven to 425u0b0F.
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.

pie crust, egg, granulated sugar, ground cinnamon, heavy whipping cream, pudding mix, ground cinnamon, ground ginger, ground nutmeg, milk, solid pack pumpkin

Taken from www.food.com/recipe/pumpkin-creamy-pie-211835 (may not work)