Cooking Light Classic Pumpkin Pie

Cooking Light Classic Pumpkin Pie
Cooking Light Classic Pumpkin Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Directions

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.

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