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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. Ingredients:
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 |
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.
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