Classic Pumpkin Pie

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

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 30%
  • Fat: 7.4g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.1g
  • Carbohydrate: 35.3g
  • Fiber: 3g
  • Cholesterol: 32mg
  • Iron: 0.8mg
  • Sodium: 241mg
  • Calcium: 104mg

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

  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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