---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cool and Creamy Pumpkin Pie
  Categories: Pies
       Yield: 8 servings
  
       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
  
   Recipe by: Sue Klapper Preparation Time: 0:15 Heat oven to 450 degrees.
   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.
  
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