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.
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)
1/4 cup whipping cream
1 tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar
How to Make It
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.
This "low calorie" version of the classic pie was every bit as good as the one that uses higher fat foods!! It had ALL the delicious taste of a homemade pie, and at far fewer calories, allowing me to eat it throughout the long weekend that follows Turkey Day. Many thanks.
Great recipe with modifications:
1. More spice! I upped it to 1T plus a 1/4 t.
2. To ward off soggy crust, I bake the crust by itself for 10 mins first.
3. Anyone else find that the recipe makes enough filling for 2 9-inch pies?? I've made this recipe three times now and always end up with extra. I also prefer to roast and puree fresh pumpkin instead of using canned, so that might have something to do with it.
But its a great recipe and you'd never know it was light!
The only reason I didn't give this 5 stars is due to the spice--I like a little more, and added allspice and extra ginger. I also used roasted pie pumpkin in place of canned--makes a huge difference. Great recipe, especially if you make your own whipped cream with a dash of Amaretto.
I was looking forward to making this version of pumpkin pie as I love pumpkin!! This pie didn't disappoint. You can't really tell it's a lite pumpkin pie as it's perfect as a dessert. Will definitely make this again!
This was good. I would make it ahead of time and then refrigerate the pie. I made it Wednesday. Thursday (Thanksgiving) it was a little mushy. Friday, after being refrigerated, it looked so much nicer, and it was firmer. I didn't care for the whipped cream topping, I would have preferred light whip cream from a can.
I made this for Thanksgiving this year. Everyone loved the smooth texture and taste. It wasn't the best to look at though, it kind of sunk in after a night in the fridge. It wasn't superb, but definitely a solid pumpkin pie recipe.
This is my go-to pumpkin pie recipe, but I found the spice was not enough for my family, so I use this recipe blended with the recipe on the Libby's pumpkin can (NOT the pie mix or whatever it's called, the Libby's 100% Pure Pumpkin). Per that recipe, I use 1 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. cloves instead of pumpkin pie spice, and I use two eggs instead 2 whites and 1 egg. I use the brown sugar from this recipe as well as the low-fat can evaporated milk, and baking in the lower third of the oven works beautifully - no pale, raw-looking bottom crust, yay! Classic, wonderful recipe, once you amp up the spice blend!
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