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.

Rick Rodgers
Recipe by Cooking Light

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Position oven rack to lowest position.

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  • 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.

Nutrition Facts

222 calories; calories from fat 30%; fat 7.4g; saturated fat 3.7g; mono fat 0.7g; poly fat 0.1g; protein 4.1g; carbohydrates 35.3g; fiber 3g; cholesterol 32mg; iron 0.8mg; sodium 241mg; calcium 104mg.