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Classic Pumpkin Pie

3/4 cup packed brown sugar
1 3/4 tsp pumpkin pie spice
1/4 tsp salt
1 (12 oz) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15 oz) can unsweetened pumpkin

1 refrigerated pie crust dough

1/4 cup whipping cream
1 Tbsp amaretto
2 tsp powdered sugar

Position oven rack to lowest the position and preheat oven to 425.

Combine first 6 ingredients in a large bowl, stirring with a whisk.  Add pumpkin, and stir with a whisk until smooth.

Roll dough into an 11-inch circle and fit into a 9 inch pie plate coated with cooking spray.  Fold down or trim off excess dough then flute the edges (pinch with your fingers).

Pour pumpkin mixture into the crust.  Place pie plate on a baking sheet on lowest oven rack.  Bake at 425 for 10 minutes.  Reduce oven temperature to 350 and bake an additional 50 minutes or until almost set.  Cool completely on wire rack.

For the topping, use a mixer at high speed to whip the cream to stiff peaks.  Add the amaretto and powdered sugar and beat until blended.

Published inDessertsRecipes