Classic Pumpkin Pie
Thanksgiving Classic Pumpkin Pie
Ingredients
| 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
|
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.
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Nutrition Facts
Serving Size 122g (4.3 oz)
