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Classic Pumpkin Pie

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

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

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

  • 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

Nutrition 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

How to Make It

  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.