Classic Pumpkin Pie

Serves 12; 1 wedge per serving

Filling:                                                                                    Crust:

• ¾ cup packed brown sugar                                    ½ (15 ounce) package
• 1 ¾ teaspoons pumpkin pie spice                      refrigerated pie dough
• ¼ teaspoon salt                                                      (such as Pillsbury)
• 1 (12 ounce can) evaporated low fat milk
• 2 large egg whites
• 1 large egg
• 1 (15 ounce) can unsweetened pumpkin

Topping: 

• ¼ cup whipping cream
• 1 Tbsp. amaretto (almond flavored liqueur)
• 2 teaspoons powdered sugar

Position oven rack to lowest position.

Preheat oven to 425 degrees.

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 crust.  Place pie plate on a baking sheet.  Place baking sheet on lowest oven rack.  Bake at 425 degrees for 10 minutes.  Reduce oven temperature to 350 degrees (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.

To prepare topping, beak cream with a mixer at high speed until stiff peaks form.  Add the amaretto and powdered sugar, and beat until blended.  Serve with pie.

Nutrition Facts Per Serving

Calories:  222

Protein:  4.1 g

Carbohydrates: 35.3 g

Fiber: 3 g

Total fat:  7.4 g

Saturated Fat:  3.7 g

Cholesterol:  32 mg

Sodium:  241 mg