Classic Pumpkin Pie

Name: Classic Pumpkin Pie
Cook time: P1H
Total time: P1H20M
Yield: 8
Cuisine: Fusion
Ingredients: brown sugar; amaretto liqueur; whipped cream; pie dough; pumpkin; eggs; egg whites; milk, low-fat; salt; pumpkin pie spice; powdered sugar

Thanksgiving Classic Pumpkin Pie

Yield

8
servings

Prep

20
min

Cook

60
min

Ready

80
min

Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
¾	cup	brown sugar packed	*
1	tablespoon	amaretto liqueur
¼	cup	whipped cream
15	ounces	pie dough package refrigerated	*
15	ounces	pumpkin unsweeted
1	large	eggs
2	large	egg whites
12	ounces	milk, low-fat evaporated
¼	teaspoon	salt
1 ¾	teaspoons	pumpkin pie spice
2	teaspoons	powdered sugar

Ingredients

Amount	Measure	Ingredient	Features
177	ml	brown sugar packed	*
15	ml	amaretto liqueur
59	ml	whipped cream
433.5	ml/g	pie dough package refrigerated	*
433.5	ml/g	pumpkin unsweeted
1	large	eggs
2	large	egg whites
346.8	ml/g	milk, low-fat evaporated
1.3	ml	salt
8.8	ml	pumpkin pie spice
10	ml	powdered sugar

Directions

Preheat oven to 425 degrees F. To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth. 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. Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425 degrees F for 10 minutes. Reduce oven temperature to 350℉ (180℃) F (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack. 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. TIP:Refrigerated pie dough makes this recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.