Classic Pumpkin Pie

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.

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

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

Preparation

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.

Nutritional Information

Calories:

222 (30% from fat)

Fat:

7.4g (sat 3.7g,mono 0.7g,poly 0.1g)

Protein:

4.1g

Carbohydrate:

35.3g

Fiber:

3g

Cholesterol:

32mg

Iron:

0.8mg

Sodium:

241mg

Calcium:

104mg