Classic Pumpkin Pie

Name: Classic Pumpkin Pie
Ingredients: Filling:; 3/4 cup packed brown sugar; 1 3/4 teaspoons pumpkin pie spice; 1/4 teaspoon salt; 1 (12-ounce) can evaporated low-fat milk; 2 large egg whites; 1 large egg; 1 (15-ounce) can unsweetened pumpkin; Crust:; 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury); Cooking spray; Topping:; 1/4 cup whipping cream; 1 tablespoon amaretto (almond-flavored liqueur); 2 teaspoons powdered sugar

15 ingredients

6 steps

Ingredients

Filling:
3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin
Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
Topping:
1/4 cup whipping cream
1 tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar

Directions

1

Position oven rack to lowest position.
2

Preheat oven to 425°.
3

To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
4

To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
5

Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
6

To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.