Classic Pumpkin Pie

Classic Pumpkin Pie

Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.

Yield: 12 servings (serving size: 1 wedge and about 1 tablespoon topping)

* 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
* 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
* Cooking spray

* 1/4 cup whipping cream
* 1 tablespoon amaretto (almond-flavored liqueur)
* 2 teaspoons powdered sugar


* Position oven rack to lowest position.
* Preheat oven to 425°.
* 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° 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.
* 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.

Rick Rodgers, Cooking Light
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