Classic Pumpkin Pie (#1673)

Serves
Ready
8
1.3
Hours
Prep
Cook
20
Minutes
1
Hours
Categories
Desserts
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Ingredients

  • 3/4 cup Brown Sugar packed
  • 1 Tbsp Amaretto Liqueur
  • 1/4 cup Whipped Cream
  • 15 oz Pie Dough package refrigerated
  • 15 oz Pumpkin unsweeted
  • 1 large Eggs
  • 2 large Egg Whites
  • 12 oz Low-Fat Milk evaporated
  • 1/4 tsp Salt
  • 1 3/4 tsp Pumpkin Pie Spice
  • 2 tsp Powdered Sugar

Directions

  1. Preheat oven to 425 degrees f. 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 degrees f for 10 minutes. Reduce oven temperature to 350° f (180° c) f (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. Tip:Refrigerated pie dough makes this recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.
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