Classic Pumpkin Pie
By Serree
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
Details
Servings 12
Preparation
Step 1
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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