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.
| Filling: | |
| ¾ | cup packed brown sugar |
| 1¾ | teaspoons pumpkin pie spice |
| ¼ | teaspoon salt |
| 1 | (12-ounce) can evaporated low-fat milk |
| 2 | large egg whites |
| 1 | large egg |
| 1 | (15-ounce) can unsweetened pumpkin |
| Crust: | |
| ½ | (15-ounce) package refrigerated pie dough (such as Pillsbury) |
| Cooking spray | |
| Topping: | |
| ¼ | cup whipping cream |
| 1 | tablespoon amaretto (almond-flavored liqueur) |
| 2 | teaspoons powdered sugar |
• 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.