Classic Pumpkin Pie

Classic Pumpkin Pie Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
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)

Recipe from

Cooking Light

Nutritional Information

Calories 222
Caloriesfromfat 30 %
Fat 7.4 g
Satfat 3.7 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 4.1 g
Carbohydrate 35.3 g
Fiber 3 g
Cholesterol 32 mg
Iron 0.8 mg
Sodium 241 mg
Calcium 104 mg

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.

Note:

Rick Rodgers,

November 2003
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