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.
