1 ts Flour
1 Egg white; slightly beaten
1 tb Sugar
1 ts Cinnamon
*filling* 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*; *see note
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. —–